New This Month

Strawberries-and-Cream Cheesecake

244

This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please on every level.

  • Servings: 10

Photography: Beatriz Da Costa

Source: Martha Stewart Living, July 2006

Ingredients

  • 1 pound strawberries, hulled
  • 3 tablespoons light corn syrup
  • 1 cup finely ground graham crackers (about 4 sheets)
  • 1 cup plus 3 tablespoons sugar
  • 3 tablespoons unsalted butter, melted
  • 1 pound plus 13 ounces cream cheese, room temperature
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 vanilla bean, seeds scraped and reserved
  • 8 1/4 ounces mascarpone cheese, room temperature

Directions

  1. Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.

  2. Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.

  3. Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)

  4. Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.

  5. Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

Cook's Notes

Roasted strawberries can be mashed and folded into all of the mascarpone-cream cheese mixture, but two contrasting layers make for a prettier presentation. For best results, use an offset spatula to spread small dollops of the plain cheese mixture gently and evenly over the berry base.

Reviews Add a comment

  • mmt5269
    25 MAY, 2016
    Really, 8 and 1/4 oz. mascarpone? What is up with that? Why the extra 1/4 oz.?
    Reply
  • ggervgmailcom
    28 FEB, 2016
    Unfortunately this recipe did not work for me. The top layer (cream) came out pretty good, but the bottom layer (strawberries) was soggy, lumpy, and crumbly - just a mess... Won't be trying this one again.
    Reply
  • Rukkaiya
    14 JAN, 2015
    You have got nice recipes. how do you do it so perfect? please tell me! i am going to try making your macaroons and french cheese cake
    Reply
  • printer29292
    3 DEC, 2014
    Has anyone tried using frozen strawberries instead of fresh?
    Reply
  • maryleaw72
    29 AUG, 2013
    I've been making this since it came out in Martha's magazine many years ago. Friends coming to dinner request it in advance! Over the years I've tweaked the recipe a good bit: I use 16 ounces of mascarpone cheese instead of 8, use 3 eggs, use only 3/4 lb. strawberries, use only 4 c. of the cream cheese mixture for the strawberry layer, then you'll have a more substantial cream layer. Use oversized heavy-duty foil to keep water from leaking in. It will wrap all the way around your pan.
    Reply
  • Ceege
    22 MAY, 2013
    @ Carol Brannigan ------Martha has a recipe for home made graham crackers. Perhaps you can get the recipe from her site and make your own since they do not sell them in Italy.
    Reply
  • JohnR101
    7 APR, 2013
    I made this cheesecake and it turned out perfect! Released from thre pan perfectly, and tasted perfectly! Can't wait to make it again!
    Reply
  • Carol Brannigan
    3 APR, 2013
    What are graham crackers, what equivalent ingredient could be used (I live in Italy)?
    Reply
  • JoFriel
    30 AUG, 2012
    Can someone help me convert this recipe over to metric? thanks
    Reply
  • Olcia
    3 JUN, 2012
    the most delicious cheesecake Ive ever made. and for sure I will make again.
    Reply