Ingredients

1 1/2 cups graham cracker crumbs

3 tablespoons granulated sugar (for crust)

1/3 cup unsalted butter, melted

24 ounces cream cheese, softened

1 cup granulated sugar (for filling)

1/3 cup sour cream

1 1/2 teaspoons vanilla extract

3 large eggs, at room temperature

Zest of 1 lemon (optional)

1 1/2 pounds fresh strawberries, hulled and quartered

4 1/2 tablespoons granulated sugar (for topping)

1 tablespoon lemon juice

2 tablespoons cornstarch

3 tablespoons water

Instructions

Step 1: Preheat your oven to 325°F. Lightly grease a 9-inch springform pan to prepare it for the crust.

Step 2: In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter until the mixture holds together. Press this firmly into the bottom and about 1 inch up the sides of the prepared pan.

Step 3: Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly.

Step 4: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and sour cream, mixing well. Stir in vanilla extract and then add eggs one at a time, mixing just until combined. If desired, fold in lemon zest.

Step 5: Pour the cream cheese filling evenly over the cooled crust in the springform pan.

Step 6: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan to create a water bath.

Step 7: Bake for 55 minutes, until the edges are set but the center still jiggles slightly when shaken gently.

Step 8: Remove the cheesecake from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Step 9: To make the strawberry topping, combine quartered strawberries, 4 1/2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Simmer until the strawberries start to break down.

Step 10: Mix cornstarch with water to make a slurry. Stir this into the saucepan with the strawberries and cook for 2 minutes until the sauce thickens. Remove from heat and let cool.

Step 11: Spoon the cooled strawberry topping evenly over the chilled cheesecake before serving.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.

For a citrusy twist, add lemon zest to the filling to brighten the flavor.

Try substituting strawberries with other fresh berries like blueberries or raspberries for different fruit toppings.

To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually in the oven with the door slightly open.

FAQs

Can I use a regular cake pan instead of a springform pan?

While a springform pan is best for easy removal of cheesecake, you can use a regular cake pan lined with parchment paper for easier release. Just be careful when unmolding.

Do I have to use a water bath when baking cheesecake?

Using a water bath helps the cheesecake bake evenly and prevents cracking by maintaining moisture. It’s highly recommended but not absolutely required if you keep the oven at a low temperature and avoid overbaking.