Strawberries and Vanilla Cream Cheesecake

This is a decadent dessert that is guaranteed to impress.  It both looks and tastes spectacular!  It’s baked like a New York Cheesecake, but the texture is extra creamy and the preztels add a little salty sweetness to the crust.  It’s a little unexpected, but the berries are actually roasted and then pureed.  This is a sure showstopper for any occassion.  My favorite part is seeing the little black specs of vanilla bean in the top layer.

Strawberries and Vanilla Cream Cheesecake {print recipe} 
Cheesecake:
1 1/2 pounds strawberries, hulled
3 tablespoons light corn syrup
1 cup sugar
3 {8-ounce} packages of cream cheese plus 6 ounces, softened {30-ounces total}
1/4 teaspoon salt
2 large eggs, room temperature
1 vanilla bean, seeds scraped*
8-ounces mascarpone cheese, room temperature

Crust:
1 1/2 cups pretzels, finely ground
3 tablespoons powdered sugar
6 tablespoons unsalted butter, melted

Topping:
2 cups whipping cream
2 tablespoons sugar
1 teaspoon pure vanilla extract
Strawberries for garnish

For the crust, crush pretzels until finely ground in a food processor.  Add the powdered sugar, stir until blended, and add the melted butter.  Press the mixture into the bottom of a 9-inch springform pan, to make an even layer, and about an inch up the side.  Place in a preheated 350 degree oven and bake until the crust is firm to the touch and lightly golden, about 10 to 15 minutes.  Remove from the oven and set aside to cool. 

For the cheesecake, place the strawberries in a single layer on a rimmed baking sheet.  Drizzle with corn syrup, and toss gently to coat.  Place in a heated 300 degree oven, and bake until the syrup thickens and the strawberries turn a deep red, about an hour and 30 minutes.  Transfer strawberries and syrup to a food processor and puree.  Let the mixture cool completely.

Beat the cream cheese on medium-low speed in a electric mixer, fitted with a paddle attachment, until smooth and creamy {about 2 minutes}.  Scrape down the sides of the bowl, and gradually add the sugar and salt.  Scrape down the sides again and add the eggs, one at a time.  Mix well after each addition.  Mix in the vanilla bean seeds.  Add the mascarpone and beat the mixture on low until just smooth.  {You want the ingredients well incoporated, but be careful not to overmix or the cheesecake has a tendency to crack while baking.}

Transfer 5 cups of the cream cheese mixture to a bowl with the pureed strawberries and stir to combine.  Pour the strawberry cream cheese mixture on top of the crust and smooth with a spatula.  Refrigerate or freeze for a few minutes until slighly hard.  The end result should be two distinct layers, so carefully dollop the remaining vanilla cream cheese mixture on top and gently smooth over. 

Wrap the exterior of the springform pan in two layers of aluminum foil.  Set in a large roasting pan and place in a 325 degree oven.  Fill the roasting pan about half way up the sides of the springform pan with boiling water.  Bake the cheesecake until almost set, about 1 hour and 10 minutes.  Turn off the heat and let the cheesecake set for another 45 minutes to an hour.  Remove the springform pan from the water bath and transfer to a wire rack to cool.  When it has reached room temperature refrigerate it overnight, or at least 4 hours.  Serve with whipped cream and strawberries.

For the topping, using a whisk attachment, beat the whipping cream until soft peaks form.  Slowly add in the sugar and vanilla.  Continue beating until peaks form again.  Serve on top of cooled cheesecake.

*Save the vanilla stalk for future use {i.e. pudding}.  It still has a lot of flavor and can be used when boiling other ingredients.