Strawberries And Cream Cheesecake Recipe

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Gallery Strawberries-and-Cream Cheesecake Credit: Beatriz Da Costa Recipe Summary Servings: 10

Ingredients Ingredient Checklist 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

Cook’s Notes Roasted strawberries can be mashed and folded into all of the mascarpone-cream cheese mixture, but two contrasting layers make for a prettier presentation. For best results, use an offset spatula to spread small dollops of the plain cheese mixture gently and evenly over the berry base.

Gallery Strawberries-and-Cream Cheesecake Credit: Beatriz Da Costa

Recipe Summary Servings: 10

Gallery

Strawberries-and-Cream Cheesecake      Credit: Beatriz Da Costa

Strawberries-and-Cream Cheesecake

Credit: Beatriz Da Costa

Strawberries-and-Cream Cheesecake

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

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

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).

Cook’s Notes

Roasted strawberries can be mashed and folded into all of the mascarpone-cream cheese mixture, but two contrasting layers make for a prettier presentation. For best results, use an offset spatula to spread small dollops of the plain cheese mixture gently and evenly over the berry base.

Reviews (33)

 Add Rating & Review     245 Ratings   5 star values:        61    4 star values:        81    3 star values:        65    2 star values:        27    1 star values:        11

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Reviews (33)

Add Rating & Review     245 Ratings   5 star values:        61    4 star values:        81    3 star values:        65    2 star values:        27    1 star values:        11

Add Rating & Review

245 Ratings 5 star values: 61 4 star values: 81 3 star values: 65 2 star values: 27 1 star values: 11

5 star values: 61 4 star values: 81 3 star values: 65 2 star values: 27 1 star values: 11

Martha Stewart Member     Rating: 1.0 stars       05/11/2020   What a mess! Made it twice - The first time I followed the recipe exactly and it was a goopy mess! Second time I cooked strawberries 45 minutes, and added an additional 8 oz. cream cheese and 1/4 cup whipping cream in place of the mascarpone and it was MUCH better!  

Martha Stewart Member     Rating: 5 stars       07/03/2019   The best cheesecake EVER! I've made this recipe nearly every 4th of July since I first saw it in the July 2006 Living magazine. In fact, I make 2, on the 3rd. It's kept out of sight until all the guys and kids go outside for the fireworks, then all the gals and girls sit around the kitchen island and drool over the yumminess. Thank you Martha for knowing what a recipe needs to be over the top!  

Martha Stewart Member     Rating: Unrated       05/25/2016   Really, 8 and 1/4 oz. mascarpone? What is up with that? Why the extra 1/4 oz.?  

Martha Stewart Member     Rating: 1 stars       02/28/2016   Unfortunately this recipe did not work for me. The top layer (cream) came out pretty good, but the bottom layer (strawberries) was soggy, lumpy, and crumbly - just a mess... Won't be trying this one again.  

Martha Stewart Member     Rating: Unrated       01/14/2015   You have got nice recipes. how do you do it so perfect? please tell me! i am going to try making your macaroons and french cheese cake  

Martha Stewart Member     Rating: Unrated       12/03/2014   Has anyone tried using frozen strawberries instead of fresh?  

Martha Stewart Member     Rating: 5 stars       08/29/2013   I've been making this since it came out in Martha's magazine many years ago. Friends coming to dinner request it in advance! Over the years I've tweaked the recipe a good bit: I use 16 ounces of mascarpone cheese instead of 8, use 3 eggs, use only 3/4 lb. strawberries, use only 4 c. of the cream cheese mixture for the strawberry layer, then you'll have a more substantial cream layer. Use oversized heavy-duty foil to keep water from leaking in. It will wrap all the way around your pan.  

Martha Stewart Member     Rating: Unrated       05/22/2013   @ Carol Brannigan ------Martha has a recipe for home made graham crackers. Perhaps you can get the recipe from her site and make your own since they do not sell them in Italy.  

Martha Stewart Member     Rating: 5 stars       04/07/2013   I made this cheesecake and it turned out perfect! Released from thre pan perfectly, and tasted perfectly! Can't wait to make it again!  

Martha Stewart Member     Rating: Unrated       04/03/2013   What are graham crackers, what equivalent ingredient could be used (I live in Italy)?  

Martha Stewart Member     Rating: Unrated       08/30/2012   Can someone help me convert this recipe over to metric? thanks  

Martha Stewart Member     Rating: 5 stars       06/03/2012   the most delicious cheesecake Ive ever made. and for sure I will make again.  

Martha Stewart Member     Rating: Unrated       05/26/2012   I have made this recipe many times, and it always turned out fantastic! A real keeper.  

Martha Stewart Member     Rating: Unrated       02/04/2012   This recipe is a regular in my house. Delicious. To ensure it doesnt fall apart make sure to bake it for the full time and chill it OVERNIGHT no exceptions- it'll turn our perfect everytime. Also the strawberriy section is very overpowering and the top layer is so great that I use about 4-6 large strawberries and mix them with 1/4-1/3 of the cheesecake mixture. Perfect everytime.  

Martha Stewart Member     Rating: Unrated       07/03/2011   Lots to love here, and lots of small frustrations. First, this was way too long to roast the berries. I used the method described in Martha's recipe for Strawberry Napoleon - much better! Second, brush the crust w/ whisked egg white halfway through baking - this will ensure a crisp crust. Third, reserve 2 c of the cheese mixture and mix the remainder with the berries - much easier than measuring 5 c, which didn't leave enough for the top, anyway. I wound up marbling the top - also pretty.  

Martha Stewart Member     Rating: Unrated       05/03/2011   Excellent cheesecake! I used Neufchatel cheese instead of cream cheese, and honey instead of corn syrup, and it worked great. Delicious, creamy and beautiful. I will make this again, and would make this for a special event!  

Martha Stewart Member     Rating: Unrated       08/15/2010   Make sure the cheesecake chills thoroughly before you take it out from the spring form pan otherwise it will fall apart. It was very good, and the roasted strawberries gave it a distinct, tart flavor.  

Martha Stewart Member     Rating: Unrated       06/11/2010   Made this cheesecake for my husband, it is wonderful in flavor, but he likes a little more dense cheesecake. The white layer is perfect consistency, the strawberry layer is pretty soft, but still wonderful. Also I agree don't use 5 cups of the mix to mix with strawberries, I will cut back on the strawberries as well next time. YUM.  

Martha Stewart Member     Rating: Unrated       05/10/2010   I made the cheesecake 36 hours ago and it has improved in taste (it definitely tastes better than yesterday) and it even tastes slightly sweeter (to my liking). So I recommend making this at least a day in advance (and not just 4 hours as the recipe says) and let it sit in the fridge to "mature" - which means this is a great make-ahead recipe for special occasions!  

Martha Stewart Member     Rating: Unrated       05/09/2010   With just two eggs in the recipe, the cake stays amazingly flat (my cheesecakes always have a crack no matter how carefully I beat the eggs and watch of the temps). I did not have much of a cream layer when I put it on, but after keeping the cheesecake uncovered in the fridge for 12 hours, the cream layer got firmer and showed up well (like the photo here). The cheesecake is very creamy, on the soft side, but if you get a gooey one that does not even hold up, something must've gone wrong.  

Martha Stewart Member     Rating: Unrated       05/09/2010   When I saw the picture of this cake, I could not resist making it. The first attempt turned out quite well, although it's not as fantastic as I thought it would. I think my strawberries were on the tart side so it's quite sour - almost as if there's some ruhbarb in it. I think I could've used a little more sugar (when I tasted the roasted strawberries they were quite tart). I'll definitely make it again. This is a great celebration recipe, beautiful and tasty!  

Martha Stewart Member     Rating: Unrated       05/09/2010   Same thing. Gooey mess. This cheesecake would not bake. I also followed the directions, and the top of it was close to burnt it was so brown (quite contrary to the picture), and it was liquid soup in the middle. It baked for a lot of extra time, and still would not firm up. 7 hours later and $50 later, i'm in the same boat as starlight. Dissapointed.  

Martha Stewart Member     Rating: Unrated       05/08/2010   $14 and 3 hours later and I have a big gooey mess! I followed the directions exactly and when I took the ring of the springform pan off the entire cheesecake collapsed! So much for Mothers Day dessert.  

Martha Stewart Member     Rating: Unrated       03/28/2010   This was a fantastic cheesecake. It does take a bit more time, but worth it's weight!!!! The strawberry flavor really comes out with the roasting of the strawberries. If you love cheesecake  

Martha Stewart Member     Rating: Unrated       12/10/2009   Can't say enough wonderful things about this cheesecake! I made it last year for my birthday and now that I'm approaching another birthday, I'm having a hard time coming up with a cheesecake to top this one. I still dream about it from time to time.  

Martha Stewart Member     Rating: Unrated       05/07/2009   Absolutely worth the time and effort! I made it with a shortbread crust and it's great! I'm making this for my mother for mother's day. They only sell the mascarpone cheese in 8 oz. containers where I live, so I make up the 3/4 oz difference with cream cheese. Unless you are going to use the extra mascarpone for something else, it's not worth the extra money. I highly recommend this recipe!  

Martha Stewart Member     Rating: Unrated       03/22/2009   DELICIOUS!!! Definitely worth staying up past 2 am cooking this. Next time I will just use 2 pounds of strawberries. Also the recipe says to separate 5 cups of cream cheese mixture  

Martha Stewart Member     Rating: Unrated       03/06/2009   Recipe said to add (5) dups of batter to strawberry but I did not have enough left to make a nice white top layer. I will try 4 cups instead next time and will also use 8" pan to get a taller cheesecake. Great taste though and fairly easy.  

Martha Stewart Member     Rating: Unrated       03/03/2009   what does 8 3/4 ounces mascarpone cheese mean? Do i need to buy another container of mascarpone just for less than 1 ounce?  

Martha Stewart Member     Rating: Unrated       11/24/2008   Very delicious! Time consuming but very worth the effort.  

Martha Stewart Member     Rating: Unrated       07/28/2008   NEVER HAD CHEESECAKE BUT KNOW MY HUSBAND LOVES IT, THIS IS THE FIRST ONE THAT I'VE SEEN THAT I WILL TRY THE RECIPE. MAKE HIM HAPPY!! PLUS I LOVE STRAWBERRIES AND CREAM.  

Martha Stewart Member     Rating: Unrated       12/26/2007   Delicious! I've made it twice. It freezes well too, just be sure to wrap it tightly after it has completely cooled.

Martha Stewart Member

Rating: 1.0 stars 05/11/2020

What a mess! Made it twice - The first time I followed the recipe exactly and it was a goopy mess! Second time I cooked strawberries 45 minutes, and added an additional 8 oz. cream cheese and 1/4 cup whipping cream in place of the mascarpone and it was MUCH better!

Rating: 1.0 stars

Rating: 5 stars 07/03/2019

The best cheesecake EVER! I’ve made this recipe nearly every 4th of July since I first saw it in the July 2006 Living magazine. In fact, I make 2, on the 3rd. It’s kept out of sight until all the guys and kids go outside for the fireworks, then all the gals and girls sit around the kitchen island and drool over the yumminess. Thank you Martha for knowing what a recipe needs to be over the top!

Rating: 5 stars

Rating: Unrated 05/25/2016

Really, 8 and 1/4 oz. mascarpone? What is up with that? Why the extra 1/4 oz.?

Rating: Unrated

Rating: 1 stars 02/28/2016

Unfortunately this recipe did not work for me. The top layer (cream) came out pretty good, but the bottom layer (strawberries) was soggy, lumpy, and crumbly - just a mess… Won’t be trying this one again.

Rating: 1 stars

Rating: Unrated 01/14/2015

You have got nice recipes. how do you do it so perfect? please tell me! i am going to try making your macaroons and french cheese cake

Rating: Unrated 12/03/2014

Has anyone tried using frozen strawberries instead of fresh?

Rating: 5 stars 08/29/2013

I’ve been making this since it came out in Martha’s magazine many years ago. Friends coming to dinner request it in advance! Over the years I’ve tweaked the recipe a good bit: I use 16 ounces of mascarpone cheese instead of 8, use 3 eggs, use only 3/4 lb. strawberries, use only 4 c. of the cream cheese mixture for the strawberry layer, then you’ll have a more substantial cream layer. Use oversized heavy-duty foil to keep water from leaking in. It will wrap all the way around your pan.

Rating: Unrated 05/22/2013

@ Carol Brannigan ——Martha has a recipe for home made graham crackers. Perhaps you can get the recipe from her site and make your own since they do not sell them in Italy.

Rating: 5 stars 04/07/2013

I made this cheesecake and it turned out perfect! Released from thre pan perfectly, and tasted perfectly! Can’t wait to make it again!

Rating: Unrated 04/03/2013

What are graham crackers, what equivalent ingredient could be used (I live in Italy)?

Rating: Unrated 08/30/2012

Can someone help me convert this recipe over to metric? thanks

Rating: 5 stars 06/03/2012

the most delicious cheesecake Ive ever made. and for sure I will make again.

Rating: Unrated 05/26/2012

I have made this recipe many times, and it always turned out fantastic! A real keeper.

Rating: Unrated 02/04/2012

This recipe is a regular in my house. Delicious. To ensure it doesnt fall apart make sure to bake it for the full time and chill it OVERNIGHT no exceptions- it’ll turn our perfect everytime. Also the strawberriy section is very overpowering and the top layer is so great that I use about 4-6 large strawberries and mix them with 1/4-1/3 of the cheesecake mixture. Perfect everytime.

Rating: Unrated 07/03/2011

Lots to love here, and lots of small frustrations. First, this was way too long to roast the berries. I used the method described in Martha’s recipe for Strawberry Napoleon - much better! Second, brush the crust w/ whisked egg white halfway through baking - this will ensure a crisp crust. Third, reserve 2 c of the cheese mixture and mix the remainder with the berries - much easier than measuring 5 c, which didn’t leave enough for the top, anyway. I wound up marbling the top - also pretty.

Rating: Unrated 05/03/2011

Excellent cheesecake! I used Neufchatel cheese instead of cream cheese, and honey instead of corn syrup, and it worked great. Delicious, creamy and beautiful. I will make this again, and would make this for a special event!

Rating: Unrated 08/15/2010

Make sure the cheesecake chills thoroughly before you take it out from the spring form pan otherwise it will fall apart. It was very good, and the roasted strawberries gave it a distinct, tart flavor.

Rating: Unrated 06/11/2010

Made this cheesecake for my husband, it is wonderful in flavor, but he likes a little more dense cheesecake. The white layer is perfect consistency, the strawberry layer is pretty soft, but still wonderful. Also I agree don’t use 5 cups of the mix to mix with strawberries, I will cut back on the strawberries as well next time. YUM.

Rating: Unrated 05/10/2010

I made the cheesecake 36 hours ago and it has improved in taste (it definitely tastes better than yesterday) and it even tastes slightly sweeter (to my liking). So I recommend making this at least a day in advance (and not just 4 hours as the recipe says) and let it sit in the fridge to “mature” - which means this is a great make-ahead recipe for special occasions!

Rating: Unrated 05/09/2010

With just two eggs in the recipe, the cake stays amazingly flat (my cheesecakes always have a crack no matter how carefully I beat the eggs and watch of the temps). I did not have much of a cream layer when I put it on, but after keeping the cheesecake uncovered in the fridge for 12 hours, the cream layer got firmer and showed up well (like the photo here). The cheesecake is very creamy, on the soft side, but if you get a gooey one that does not even hold up, something must’ve gone wrong.

When I saw the picture of this cake, I could not resist making it. The first attempt turned out quite well, although it’s not as fantastic as I thought it would. I think my strawberries were on the tart side so it’s quite sour - almost as if there’s some ruhbarb in it. I think I could’ve used a little more sugar (when I tasted the roasted strawberries they were quite tart). I’ll definitely make it again. This is a great celebration recipe, beautiful and tasty!

Same thing. Gooey mess. This cheesecake would not bake. I also followed the directions, and the top of it was close to burnt it was so brown (quite contrary to the picture), and it was liquid soup in the middle. It baked for a lot of extra time, and still would not firm up. 7 hours later and $50 later, i’m in the same boat as starlight. Dissapointed.

Rating: Unrated 05/08/2010

$14 and 3 hours later and I have a big gooey mess! I followed the directions exactly and when I took the ring of the springform pan off the entire cheesecake collapsed! So much for Mothers Day dessert.

Rating: Unrated 03/28/2010

This was a fantastic cheesecake. It does take a bit more time, but worth it’s weight!!!! The strawberry flavor really comes out with the roasting of the strawberries. If you love cheesecake

Rating: Unrated 12/10/2009

Can’t say enough wonderful things about this cheesecake! I made it last year for my birthday and now that I’m approaching another birthday, I’m having a hard time coming up with a cheesecake to top this one. I still dream about it from time to time.

Rating: Unrated 05/07/2009

Absolutely worth the time and effort! I made it with a shortbread crust and it’s great! I’m making this for my mother for mother’s day. They only sell the mascarpone cheese in 8 oz. containers where I live, so I make up the 3/4 oz difference with cream cheese. Unless you are going to use the extra mascarpone for something else, it’s not worth the extra money. I highly recommend this recipe!

Rating: Unrated 03/22/2009

DELICIOUS!!! Definitely worth staying up past 2 am cooking this. Next time I will just use 2 pounds of strawberries. Also the recipe says to separate 5 cups of cream cheese mixture

Rating: Unrated 03/06/2009

Recipe said to add (5) dups of batter to strawberry but I did not have enough left to make a nice white top layer. I will try 4 cups instead next time and will also use 8" pan to get a taller cheesecake. Great taste though and fairly easy.

Rating: Unrated 03/03/2009

what does 8 3/4 ounces mascarpone cheese mean? Do i need to buy another container of mascarpone just for less than 1 ounce?

Rating: Unrated 11/24/2008

Very delicious! Time consuming but very worth the effort.

Rating: Unrated 07/28/2008

NEVER HAD CHEESECAKE BUT KNOW MY HUSBAND LOVES IT, THIS IS THE FIRST ONE THAT I’VE SEEN THAT I WILL TRY THE RECIPE. MAKE HIM HAPPY!! PLUS I LOVE STRAWBERRIES AND CREAM.

Rating: Unrated 12/26/2007

Delicious! I’ve made it twice. It freezes well too, just be sure to wrap it tightly after it has completely cooled.

All Reviews for Strawberries-and-Cream Cheesecake

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All Reviews for Strawberries-and-Cream Cheesecake

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Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (33)

All Reviews for Strawberries-and-Cream Cheesecake