Skill required: Confident baker
1 1/2 pounds strawberries, hulled
3 tablespoons light corn syrup
1 1/2 cups finely ground graham crackers (about 4 sheets)
1 cup + 3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 pound + 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
1. Preheat oven to 300 degrees F.
2. Place strawberries in a single layer on a rimmed baking sheet.
3. Drizzle with corn syrup and toss gently to coat.
4. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 90 minutes.
5. Transfer strawberries and syrup to a medium bowl and mash with a potato masher.
6. Let cool completely.
7. Raise oven temperature to 350 F.
8. Stir together graham cracker crumbs, 3 tablespoons sugar and the melted butter in a small bowl.
9. Press mixture into the bottom of a 9-inch springform pan to make an even layer.
10.Bake until crust is firm to the touch and has just darkened, about 10 minutes.
11.Transfer pan to a wire rack and let crust cool completely.
12.Reduce oven temperature to 325 degrees F.
13.Put cream cheese into the bowl of an electric mixer fitted with the paddle attachments; mix on medium-low speed until creamy, about 2 minutes.
14.Scrape down sides of the bowl, then gradually add remaining cup sugar and the salt.
15.Scrape down sides of the bowl; add eggs 1 at a time, mixing well after each addition.
16.Scrape down sides of the bowl; mix in vanilla bean seeds and mascarpone until very cream and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
17.Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine.
18.Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula.
19.Carefully spoon dollops of plain cream cheese mixture on top, smoothing with spatula.
20.Wrap the exterior of the springform pan in 3 layers of foil; set in a large roasting pan.
21.Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan.
22.Bake cheesecake until set, about 60 - 70 minutes.
23.Remove springform pan from water bath and transfer to a wire rack to cool.
Refrigerate until cold - at least 4 hours.
Yield: 8 - 10 servings
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