Martha Stewart Strawberries-and-Cream Cheesecake, a make ahead summer showstopper, gets its deep fruit flavor from berries slow roasted 90 minutes in corn syrup. That concentrated strawberry filling sits under vanilla bean mascarpone on a buttery graham cracker crust.
Two layers, one tangy cream cheese and one roasted strawberry, make this a summer party crowd pleaser. Wrap the springform in foil before the water bath, because that is what keeps the center creamy.
Martha Stewart Strawberries-and-Cream Cheesecake
Course: DessertCuisine: AmericanDifficulty: Medium10
servings45
minutes2
hours30
minutes600
kcalTangy and lush, with slow roasted strawberry filling swirled under silky vanilla bean mascarpone cream on a crisp graham cracker base. Every cold slice cuts clean, with a glossy red layer giving way to smooth white cream.
Ingredients
1 pound strawberries, hulled
3 tablespoons light corn syrup
1 cup finely ground graham crackers (about 4 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 vanilla bean, seeds scraped and reserved
8 1/4 ounces mascarpone cheese, room temperature
Directions
- Toss berries with corn syrup: 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.
- Roast the strawberries: Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes.
- Mash and cool: Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
- Make the crust: Raise oven temperature to 350°F. 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 the crust: 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.
- Beat the cream cheese: Reduce oven temperature to 325°F. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment and mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt.
- Add eggs and mascarpone: 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.
- Layer the filling: Transfer 3 cups cream cheese mixture to a separate bowl and set aside. Stir mashed strawberries into remaining cream cheese mixture, then pour on top of crust and smooth with an offset spatula. Carefully spoon dollops of reserved plain cream cheese mixture on top, smoothing with an offset spatula.
- Prepare the water bath: Bring a kettle of water to a boil. Meanwhile, wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan.
- Bake the cheesecake: Transfer to oven, then fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until the edges are set and center jiggles slightly, 1 hour to 1 hour 10 minutes.
- Cool and chill: Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).
FAQs
What can I use instead of mascarpone in this cheesecake?
Full-fat ricotta drained through cheesecloth for 2 hours is the closest substitute, since mascarpone is made from cream and has a higher fat content than cream cheese. You will lose some richness, so add 2 tablespoons of heavy cream to the ricotta before mixing to get closer to that silky texture.
How long does strawberry cheesecake last in the fridge?
Covered or in an airtight container, it keeps in the fridge for up to 4 days. For longer storage, wrap it in a double layer of plastic wrap and then a layer of foil, and freeze for up to 1 month. Thaw it overnight in the refrigerator before serving.
Can I make this cheesecake a day ahead?
You should make it a day ahead, since the filling needs at least 4 hours of refrigeration to set. Baking it the night before and chilling it overnight gives you a firmer, cleaner slice. Keep it in the springform pan until you are ready to serve.
What can I use instead of a springform pan?
A 9-inch round cake pan lined with parchment on the bottom and up the sides will work. Chill the finished cheesecake at least 4 hours, then run a thin knife around the edges and invert it onto a plate before flipping right-side up. The key is getting a clean release, so do not skip the parchment.
Why did my cheesecake crack on top?
Cracks usually come from overbaking or skipping the water bath. The boiling water needs to reach halfway up the sides of the springform pan, and wrapping the pan in 2 layers of foil keeps water from seeping into the crust. Pull the cheesecake when the center still jiggles slightly, since it firms up as it cools on the wire rack and sets in the fridge.
