Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs (about 12-14 crackers), finely ground
  • ⅓ cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (907g) cream cheese, full-fat, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest
  • 4 large eggs, at room temperature
  • ½ cup (120ml) sour cream, full-fat, at room temperature
  • 1 pound (454g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the springform pan. Bake for 8-10 minutes until lightly golden. Let cool completely.
  2. Combine sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until strawberries soften and release juices. Stir in cornstarch slurry and cook until thickened. Let cool completely.
  3. Beat softened cream cheese and sugar until smooth and creamy. Don't overmix! Add vanilla extract and lemon zest (if using). Beat in eggs one at a time, mixing until just combined after each addition. Again, avoid overmixing. Stir in sour cream until smooth.
  4. Wrap the bottom of the springform pan tightly with aluminum foil (to prevent water from seeping in). Pour cheesecake filling over the cooled crust. Place the springform pan inside a larger baking pan. Add hot water to the larger pan to reach halfway up the sides of the springform pan (water bath). Bake at 325°F (160°C) for 55-70 minutes, or until the edges are set and the center jiggles slightly.
  5. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking. Remove from water bath and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight.
  6. Remove the strawberry cheesecake from the springform pan. Top with cooled strawberry topping. Slice and serve.