Lemon Cheesecake with Strawberries

An easy version of a timeless classic.  Prepare this cake one day before serving.

Serves 10 - 12

For the crust:
8 oz. graham crackers or digestive biscuits, in pieces
3 tablespoons brown sugar
1/2 cup unsalted butter, melted

For the filling:
20 oz. (1 1/4 lb.) cream cheese, room temperature
3/4 cup sugar
8 oz. (1/2 lb.) Mascarpone cheese, room temperature
3 large eggs
1 tblsp. fresh lemon juice
2 tablespoons lemon zest

For the strawberries:
1 lb. strawberries, hulled, halved
3 tablespoons sugar

Make crust:
Preheat oven to 350 F.
Combine graham crackers and brown sugar in bowl of food processor and finely grind.  Add butter and blend using on/off turns until crumbs are moist.  Press crumbs onto bottom and sides of a 24 cm. diameter springform pan.  Chill while preparing filling.

Make filling:
In a bowl of electric mixer, beat cream cheese and sugar until light and fluffy.  Add Mascarpone cheese; beat until smooth.  Add eggs one at a time, beating 30 seconds after each.  Mix in lemon juice and zest.

Pour filling into crust.  Bake until cake is puffed at edges and center moves slightly when shaken, about one hour.  Transfer to rack and cool completely.  Cover and chill overnight.

Make strawberries:
In a bowl toss strawberries with sugar.  Allow to sit one hour before serving.  (Can be prepared 3 hours in advance.  Cover and refrigerate.  Serve at room temperature.)

To serve cake, run knife around sides of pan to loosen.  Release pan sides.  Place cake on plate and cut in slices.  Serve with strawberries.