Strawberry Marscapone Cheescake

Crust

2 c. slivered almonds

2 Tbsp. sugar

2 Tbsp. unsalted butter, melted

Filling

2, 8 oz. cream cheese, at room temperature

16 oz. mascarpone cheese, at room temperature

1 1/3 c. sugar

1 tsp. vanilla extract

1 vanilla bean, split and scraped

4 large eggs

Strawberry Sauce

½ c. sugar

2 pints Strawberries, quartered, reserve some whole for garnish

Squeeze Fresh Lemon or 1 tsp. lemon zest

Crust

1. Preheat oven to 350°F. Place almonds and sugar in bowl of a food processor and process until finely ground. Combine almond mixture and butter in a medium bowl. Pack into a 9-inch non-stick spring form pan. Wrap pan with triple layer of heavy-duty aluminum foil, making sure that foil reaches top of side of pan. Bake until lightly golden and set, about 15 minutes. Let cool completely.
2. Reduce oven temperature to 300°F. Fill a large sauce pot with water and bring to a boil over high heat.

Filling

1. Combine  cream cheese, mascarpone, sugar, and vanilla bean in food processor until blended. Add vanilla extract. Add eggs, 1 at a time pulsing until incorporated. Pour batter into cooled crust.
2. Place spring form pan in a larger roasting pan and fill halfway up side of cake pan with boiling water. Bake 1 hour 30 minutes or until edges are set and center jiggles slightly. Remove roasting pan from oven. Remove cake pan from water bath and let cool completely on a wire rack.
3. Place in refrigerator and chill, 4 to 6 hours or overnight.

Topping

1. Combine topping ingredients.
2. Macerate part of the berries and mix with the whole berries.

Cut with a hot dry knife.