Strawberries-and-cream Cheesecake
Total Time: 1 hr 20 mins
Cook Time: 1 hr 20 mins
Ingredients
- Servings: 8
- 1 lb strawberry, hulled
- 3 tablespoons light corn syrup
- 1 cup finely ground graham cracker
- 1 cup sugar
- 3 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 1 lb cream cheese, room temperature
- 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
Recipe
- 1 preheat oven to 300°f 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 and 30 minutes. trans strawberries and syrup to a medium bowl, and mash with a potato masher. let cool completely.
- 2 raise oven temperature to 350°f stir together graham crumbs, 3 tablespoons sugar and the melted butter in a small bowl. press mixture in the bottom of a 9-inch springform pan to make an even layer. bake until the crust is firm to the touch and has just darkened, about 10 minutes. transfer pan to a wire rack to cool completely.
- 3 reduce oven temperature to 325°f 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 of sugar, and the salt. scrape down sides of bowl; add eggs 1 at a time, mixing well after each addition. scrape down the 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 of cream cheese mixture to bowl with mashed strawberries; stir to combine. pour strawberry-cream 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 halfway with boiling water halfway up sides of springform pan. bake cheesecake until set, about 1 hour to 1 hour 10 minutes. remove springform pan from water bath, and transfer to wire rack to cool. refrigerate until cold, at least 4 hours, or overnight.
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