Best 2 Strawberries And Cream Cheesecake Recipes

STRAWBERRIES-AND-CREAM CHEESECAKE

Steps:

• Preheat oven to 300 degrees. 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 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
• Raise oven temperature to 350 degrees. 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. Transfer pan to a wire rack, and let crust cool completely.
• Reduce oven temperature to 325 degrees. 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 sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. 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.)
• Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. 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.
• 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. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

STRAWBERRIES AND CREAM CHEESECAKE

Steps:

• Preheat oven to 300ºF. Place whole hulled strawberries in a single layer on a baking sheet with a rim. Drizzle with the corn syrup and lightly toss to coat. Bake for about 1 1/2 hours, or until syrup begins to thicken and strawberries turn deep red and shrink slightly. Transfer berries and syrup to a medium bowl, then mash them with a potato masher. Set aside to cool completely.
• Increase oven temperature to 350ºF. In a small bowl, stir together graham cracker crumbs, 3 tbs. sugar and melted butter until well-mixed. Press mixture evenly into the bottom of a 9-inch springform pan. Bake at 350ºF for about 10 minutes, or until crust slightly darkens and is firm to the touch. Allow baked crust to cool completely on a wire rack.
• Reduce oven temp to 325ºF. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, approximately 2 minutes. Scrape sides of bowl, then gradually add the remaining 1 cup of sugar and the salt. Scrape sides of bowl again, then add the eggs one at a time, mixing well after each addition. Scrape sides of bowl once again, then mix in vanilla bean seeds and mascarpone cheese until very creamy and smooth, approximately 3 minutes.
• Transfer 5 cups of the cream cheese mixture to the bowl of cooled mashed strawberries and stir to combine. Pour the strawberry cheese mixture over the cooled crust and smooth it out with an offset spatula. Carefully dollop remaining plain cheese mixture over the strawberry mixture and gently spread with an offset spatula, taking care to not mix layers.
• Wrap the outside of the springform with a double layer of aluminum foil. Set wrapped pan in a large roasting pan. Fill roasting pan with enough boiling water to come halfway up the sides of the springform pan. Bake until set, approximately 1 hour to 1 hour 10 minutes (center should still be slightly wobbly). Remove springform pan from waterbath and transfer to a wire rack to cool. Chill for at least 4 hours (overnight will give you the best results).