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


Strawberry Cheesecake

Strawberry Cheesecake


  1. 1 1/2 pounds strawberries, hulled
  2. 3 tablespoons light corn syrup
  3. 1 1/2 cups finely ground graham crackers, (about 4 sheets)
  4. 1 cup plus 3 tablespoons sugar
  5. 3 tablespoons unsalted butter, melted
  6. 1 pound plus 13 ounces cream cheese, room temperature
  7. 1/4 teaspoon salt
  8. 2 large eggs, room temperature
  9. 1 vanilla bean, seeds scraped and reserved
  10. 8 3/4 ounces mascarpone cheese, room temperature


  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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