Mascarpone Cheesecake with Balsamic Strawberries…adapted from Bon Appetit
1 1/2 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
2 pounds cream cheese, at room temperature
8 ounces mascarpone cheese
1 3/4 cups plus 2 tablespoons sugar
2 large eggs, at room temperature
3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)
1/4 cup good quality balsamic vinegar
Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix graham cracker crumbs and butter in bowl. Press mixture evenly onto bottom only of prepared pan. Chill 30 minutes.
Preheat oven to 350°. Using mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. I like to use the paddle attachment on my stand mixer for cheesecakes. Add eggs 1 at a time; beat just until blended. Spread cream cheese batter evenly over crust in pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves just slightly when pan is shaken, about 1 hour 10 minutes.
Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
Cut cake into wedges. Spoon strawberries alongside and serve.