I just recently bought a Springform Pan and am looking forward to my first attempt at a cheesecake. My son, Paul loves cheesecake, so I'll let him be the judge of my effort. If all goes well, I'll have a chance to try this out on Sunday. Here's the recipe.
1 lb Strawberries (hulled)
3 Tbsp Light corn syrup
1 cup finely ground graham crackers (about 4 sheets)
1 cup plus 3 Tbsp sugar
3 Tbsp unsalted butter (melted)
1 lb plus 13 oz cream cheese (room temp)
1/4 tsp salt
2 large eggs (room temp)
1 vanilla bean (seeds scraped and reserved)
8 1/4 oz mascarpone cheese (room temp)
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 temp to 350 degrees. Stir together graham cracker crumbs, 3 Tbsp sugar, and the melted butter into a small bowl. Press mixture into the bottom of a 9" springform pan to make an even layer. Bake until crust is firm to the tough and has just darkened about 10 mins. 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 of sugar and the salt. Scrape down sides of bowl; add eggs, one 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 crem 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).
Sounds just yummy!.