Mascarpone Cheesecake

For the crust:

Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.

Stir together graham cracker crumbs, butter and cinnamon in a bowl. Pat onto bottom and 1 1/2 inches up side of springform pan (about 1/4 inch thick).

Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.

Make filling while crust bakes:

Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.

Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.

Make topping:

Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.

Bake cheesecake until topping is set, about 10 minutes.

Run a thin knife around edge to help prevent cracking. Chill, loosely covered, at least 8 hours.

Serve with balsamic strawberries (recipe below).

Balsamic Strawberries

Bon Appetit

3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup balsamic vinegar

Mix strawberries, sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.