The birthday girl requested Strawberries and Cream Cheesecake for dessert, and I happily obliged. This might be my favorite cheesecake of all time, which is saying something.
I know the whole water bath thing seems like just one more step, but I've found it really does work to prevent cracks, so it's worth it.
Strawberries and Cream Cheesecake
original recipe from Martha Stewart
1 pound strawberries, hulled
3 Tablespoons light corn syrup
1 cup finely ground graham crackers (about 5 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 teaspoon vanilla extract
8 ounces mascarpone cheese, room temperature
Preheat oven to 300 degrees.
Place strawberries in a single layer on a rimmed baking sheet.
Drizzle with corn syrup and roast for 1 hour and 30 minutes.
Raise oven temperature to 350 degrees.
Stir together graham cracker crumbs, 3 Tablespoons sugar and the melted butter.
Press mixture into the bottom of a 9 inch spring form pan.
Bake until crust has darkened slightly, about 10 minutes.
Allow pan to cool on a wire rack.
Once cool, wrap the exterior of the pan with foil.
Reduce oven temperature to 325 degrees.
In a food processor, mix cream cheese until creamy.
Scrape down sides and add 1 cup of sugar and the salt. Mix well.
Add eggs, one at a time, mixing well after each addition.
Scrape down sides, add vanilla and mascarpone and mix until smooth.
Remove about 1 1/2 cups of cream cheese mixture (enough to make a layer on top of the cheesecake), and set aside.
Add strawberries to the food processor and pulse until combined.
Pour strawberry cream cheese mixture over crust. Smooth.
Bake for about 1 hour and 10 minutes, and then leave in the oven (turned off) with the door open to cool. Or, if you have a toddler who would try to climb into the oven, take it out to cool.
Refrigerate until cold, at least 4 hours, preferably overnight.