Strawberries And Cream Cheesecake - cooking recipe

Ingredients

1 1/2 lbs strawberries, hulled
3 tablespoons light corn syrup
1 1/2 cups graham cracker crumbs, finely ground (approximately 4 sheets if crushing your own)
1 cup sugar
3 tablespoons sugar
3 tablespoons unsalted butter, melted
29 ounces cream cheese, at room temp
1/4 teaspoon salt
2 large eggs, at room temp
1 vanilla bean, seeds scraped out and reserved (save outer beans for another use)
8 3/4 ounces mascarpone cheese, at room temp

Preparation

Preheat oven to 300\u00b0F. 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 350\u00b0F. 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 350\u00b0F 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 325\u00b0F. 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).