Strawberries and Cream Cheesecake

This dessert is proof that cheesecake can be as unexpected as it is delicious. Its surprise comes when intense oven-roasted strawberries are folded into a blend of tangy mascarpone and cream cheese. The mixture is spread over a graham cracker crust and covered with a rich vanilla layer. The result will please on every level.

1 lb strawberries, hulled
3 Tbsp. light corn syrup
1 cup graham crackers, finely ground (about 4 sheets)
1 cup + 3 Tbsp. raw sugar
3 Tbsp. unsalted butter, melted
1 lb + 13 oz cream cheese, room temperature
¼ tsp. sea salt
2 large eggs, room temperature
1 vanilla bean, seeds scraped and reserved
8¼ oz mascarpone cheese, room temperature

Preheat oven to 300°F (150°C).

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°F (180°C). Stir together graham cracker crumbs, 3 Tbsp. raw sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9” spring form 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°F (165°C). 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 raw 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 spring form 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 spring form pan.

Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove spring form pan from water bath, and transfer to a wire rack to cool.

Refrigerate until cold, at least 4 hours up to overnight.

Makes 10 servings.