Strawberries and Cream Cheesecake

First, an update on the photo contest.

As I mentioned here, easycar.com is running another photo contest. Last year my picture of Venice came in 12th of 467 photos. It is early days in the contest, for awhile I was in first, now my three pics have slipped to 2nd, 3rd, and 4th. hmmm - that really won't do! So, if you haven't voted yet, click on through and vote for Chicago Bean, Tuscany Poppies, and Siena Tower. Remember, the best vote is a 10. There is no need to be shy, feel free to vote for all three! *smile*

My fourth picture was declined! Sadly it was the best of the lot I thought! Apparently it was too large so I am reformatting it and hopefully ballooning in Tuscany will be posted shortly.

And now back to Weekend Herb Blogging

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This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round up will be hosted by Pam from Sidewalk Shoes - be sure to pop by to see what other bloggers have come up with.

Now, before you feel the need to flame me a bit about herbs in a cheesecake, I should clarify that the rules of Weekend Herb Blogging allow posts that feature unusual plant ingredients. Let me be the first to recognize that strawberries themselves aren't particularly unusual but in my mind roasted strawberries certainly are! The roasted strawberries in this recipe are the key ingredient and provide a wallop of amazing flavour.

It was Paul's birthday on Monday and as per our routine I let him pick the dinner menu - burgers and fries was his choice. I struggled with my passive agressive (OK, not so passive at all) side - in my mind burgers just are not a 'celebration' food. However, it wasn't my birthday, so I bit my tongue and made burgers and fries (well, they were rather fancy burgers with fresh herbs, gorgonzola cheese and sun-dried tomatoes . . . more on these gems at a later date). For dessert he wanted a strawberry cheesecake.

Now at the risk of altering the planetary orbit, I have a wee confession, I really don't enjoy cheesecake. I know, I am a freak. Again, I bit my tongue and complied (no, I'm not compliant any other time of the year! LOL) I was challenged though because I could not find a recipe. I asked in the slowtravel food and drink forum and sure enough Ann came through with a link to a recipe on the Martha Stewart site.

Another confession - I think that Martha Stewart is a disaster. No, I coundln't care a less about her criminal activities, in fact I think she was treated harshly there because she was a woman but enough gender politics discussions for now . . . I think that she is a disaster because I have had little precious success with her recipes. I know that someone is paid to develop them prior to her slapping her name on them and taking all of the credit for 'em but in my experience they just don't work out as they should. This one intrigued me because of the roasted strawberries and the two layer cheesecake. It looked somewhat complicated but it was a well laid out recipe with steps that made sense (unlike any other MS recipes but I shall curtail my rant for now).

The result? My lord this was amazing! Paul loved it, I loved it, and mom loved it (she loved two pieces of it, in fact). She loved it so much that she took the recipe (and some ingredients from my cupboard) and planned on making it to impress her friends tomorrow night. We are still eating the leftovers and it seems to get better everyday! Tonight will be day 4 of the cheesecake . . .

This dessert is proof that cheesecake can be as unexpected as it is delicious. Its surprise comes when intense oven-roasted strawberries (which smell absolutely amazing as they roast) are folded into a blend of tangy mascarpone and cream cheese. The mixture is spread over a graham cracker crust and covered with a rich vanilla layer. The result will please on every level.

As you can see form the pic below I decorated the plactes with soem custard sauce and some strawberry coulis that I whipped up.

Strawberries and Cream Cheesecake

1 1/2 pounds strawberries, hulled

3 tablespoons light corn syrup

1 1/2 cups 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 3/4 ounces mascarpone cheese, room temperature

Preheat oven to 300°. 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°. 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°. 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).

Note: 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.

Now let's talk about strawberries . . .

Did you know.......

Strawberries are the only fruit with seeds on the outside instead of inside.
Strawberries are loaded with vitamin C, even more than citrus fruit.
Strawberris are paced full of antioxidants, with great health benefits.
The strawberry is a member of the rose family.

One cup of strawberries contain:

1. Fibre – 3 grams (more than 1 potato with skin)
2. Vitamin C – 134 mg. (100% U. S. RDA)
3. Calcium – 50 mg. (6% U.S. RDA)
4. Vitamin A – 90 International units (2% U.S. RDA)
5. Potassium – 363 mg.
6. Phosphorus – 52 mg.

Equally or more important, ALMOST ZERO:
1. Saturated fats – 1 gram
2. Cholesterol a trace
3. Sodium - 0
4. Starch – 1 gram
5. Calories – only 55

Strawberries are thought to have been cultivated in ancient Rome.

The strawberry, as we know it, was originally grown in northern Europe, but species are also found in Russia, Chile, Canada, and the United States.

The berries seem to be strewn among the leaves of the plant. The plant first had the name strewberry, farmers used to bring them to market on beds of straw, so later the name was changed to strawberry.

In France strawberries were cultivated in the 13th Century for use as a medicinal herb.

Historical Medicinal Uses of Fragaria Vesca (Alpine Strawberry); It is said that the leaves, roots and fruits of this variety of strawberry were used for a digestive or skin tonic. Internally, the berry was used for diarrhea and digestive upset, while the leaves and the roots were used for gout. Externally, it was used for sunburn and skin blemishes, and the fruit juice was used for discoloured teeth.

The first American species of strawberries was cultivated about 1835.

The first important American variety, the Hoveg, was grown in 1834, in Massachusetts. The hybrid variety was developed in France

Roasting the brerries produces an intense, flavourful treat. In fact, the roasting process even brings out the flavours in less than flavourful strawberries (i.e. the ones we get in Ontario most of the year). A quick search of the internet revealed many interesting recipes using roasted strawberries that I shall have to explore.

Comments

[Ice Tea For Me]

This cheesecake sounds wonderful, can't wait to try. Thanks for sharing.

After you mentioned that you find MS recipes don't turn out right I got to thinking about her crafts and 'It's a Good Thing' projects. 9 out of 10 times I tried one it just wasn't right. Always thought it was me.

[Rose]

Looks amazing! Glad to see that someone is mellowing in their old age!

[Kathy]

I'm glad to hear that I'm not the only one who gets frustrated with Martha's recipes! The cheesecake looks fabulous, and as a strawberry fan, I'm making this one. - AnnieK

[Jerry]

It is nice to know that I am not alone in being challenged by the culinary musings of Ms. Martha! Mom made her cheesecake today and it turned out well (although she seems to have overcooked it).

Rose, if mellowing and wisdom comes with age what ius your excuse? :-)

[Kalyn]

I agree, roasted strawberries are quite unusual. Very interesting idea. (Would you believe I've never made one single recipe by Martha Stewart? No idea why not!)

[Jerry]

I've not made many either Kaylyn - generally they are too fussy for me. I might have to try a few more after this success. Now to explore more roasted strawberry recipes.

[Kayte]

I loved your strawberry "Did you know" bits...here's another: Did you know that my hometown is Strawberry Point, Iowa? Well, tis true. It got it's name because strawberries grew wild there...lots and lots and lots of them...when the railroad came through in the 1800's, the engineer always called out the location, "Here we are at Strawberry Point!" So now you know...LOL.

Am going to try this recipe. And, justsoyouknow, I really like Martha's recipes and have great success with so many of them that I would hate to tell you that I go to them time and time again. Her pie dough is one of my favorites, her Madeleines, hands down are my favorites of any recipe for them that I have tried, and on and on and on...so, can we give Martha a break? She has done a tremendous amount for people who enjoy cooking and baking and home keeping and crafting...I'm a Martha fan for the most part. I like what she tries to stand for. But, it is okay if we agree to disagree on this...I have been in the minority before and staunchly defended my right to be so!

[Jerry]

You're right Kayte - I should hardly call HER a disaster because I can't make her recipes properly. I think that issue is that many of her crafts/recipes require patience . . . this is something I lack in spades. The result is that I rush and things do not work as they should.
Clearly you have far more patience than I!