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Strawberry Cheesecake Recipe

Come Party With Me: Spring Dinner — Desserts

Nothing says Spring more than strawberries, and since the markets are getting flooded with a surplus of ripe, red berries, it's a no brainer to serve a strawberry dessert as the finish to a seasonal dinner. Instead of topping a regular cheesecake with berries, this lovely recipe combines roasted berries with mascarpone and cream cheese. This mixture is poured into a classic graham cracker crust before being topped with a layer of rich vanilla cheesecake. It's important to make the dessert in advance, so get started the day before your party. Want the recipe? Please read more.

Strawberry Cheesecake

Strawberry Cheesecake

Strawberry Cheesecake Recipe 2010-04-06 14:52:03

Ingredients

1 1/2 pounds strawberries, hulled
3 tablespoons light corn syrup
1 1/2 cups 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 3/4 ounces mascarpone cheese, room temperature

Directions

  1. Preheat oven to 300 degrees.
  2. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat.
  3. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes.
  4. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
  5. Raise oven temperature to 350 degrees.
  6. 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.
  7. Transfer pan to a wire rack, and let crust cool completely.
  8. Reduce oven temperature to 325 degrees.
  9. 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.
  10. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt.
  11. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition.
  12. 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.)
  13. Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine.
  14. 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.
  15. 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.
  16. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes.
  17. Remove springform pan from water bath, and transfer to a wire rack to cool.
  18. Refrigerate until cold, at least 4 hours (up to overnight).

Serves 8-10.

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