Ingredients:

  • 12 oz Fresh or Frozen Strawberries (sliced)
  • 1/4 cup Granulated Sugar (for sauce)
  • 1 tsp Lemon Juice (freshly squeezed)
  • 1 tsp Cornstarch
  • 2 tsp Water (cold)
  • 1 1/2 cups (crushed) Digestive Biscuits or Graham Crackers
  • 2 Tbsp Light Brown Sugar
  • 6 Tbsp Unsalted Butter (melted)
  • Pinch Fine Sea Salt
  • 32 oz (4 blocks) Full-Fat Cream Cheese (softened)
  • 1 1/4 cups Granulated Sugar (for filling)
  • 1/2 cup Sour Cream (full-fat, room temp)
  • 1 Tbsp Vanilla Extract
  • 4 Large Eggs (room temp)

Instructions:

  1. Cook the Sauce: Combine strawberries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat until the fruit softens (about 5–7 minutes).
  2. Thicken: Mix cornstarch and cold water (the slurry). Pour the slurry into the simmering sauce, whisking continuously until the sauce thickens significantly.
  3. Cool: Remove from heat. Pass half the sauce through a sieve for a smoother look, leaving the remaining half chunky. Allow the sauce to cool completely to room temperature.
  4. Preheat and Prep: Preheat the oven to 325°F (160°C). Line the bottom of the 9-inch springform pan with a parchment circle.
  5. Mix the Crust: Combine crushed biscuits/crackers, brown sugar, salt, and melted butter. Mix until evenly moist, resembling wet sand.
  6. Press: Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a glass to ensure a compact, even layer.
  7. Pre-Bake: Bake the crust for 10 minutes. Remove and cool slightly.
  8. Wrap the Pan: Tightly wrap the cooled springform pan exterior completely with two layers of heavy-duty foil, ensuring the foil goes all the way up the sides to prepare for the water bath.
  9. Cream the Base: In a large bowl, beat the softened cream cheese and sugar together until completely smooth, scraping down the sides often (2–3 minutes). Do not incorporate too much air.
  10. Add Wet Ingredients: Beat in the sour cream and vanilla extract until just combined.
  11. Incorporate Eggs: Add the eggs one at a time, beating only until the yellow yolk disappears and is incorporated into the mixture. Stop mixing immediately to prevent cracking.
  12. Assemble: Pour the filling mixture over the cooled crust. Gently tap the pan on the counter a couple of times to release large air bubbles.
  13. Swirl: Drop half of the cooled strawberry sauce in dollops over the top of the cheesecake filling. Using a skewer or a thin knife, gently drag lines through the dollops to create a swirl pattern.
  14. Prepare Water Bath: Place the foil-wrapped springform pan inside the larger roasting pan. Carefully pour boiling water into the roasting pan, ensuring the water level comes halfway up the sides of the springform pan.
  15. Bake: Carefully place the roasting pan setup into the preheated oven. Bake for 65–75 minutes. The cheesecake is done when the edges are set but the center 2-inch circle still has a gentle wobble.
  16. Cool Slowly: Turn the oven off. Prop the oven door open slightly (using a wooden spoon) and leave the cheesecake inside the cooling oven for 1 hour. This slow, gradual cooling prevents cracking.
  17. Finish Cooling: Remove the cheesecake from the water bath and the foil. Cool on a wire rack for another hour.
  18. Chill: Transfer the cheesecake (still in the pan) to the refrigerator and chill for a minimum of 6 hours, ideally overnight, before attempting to slice.