A light and silky classic cheesecake topped with a homemade fresh strawberry sauce, perfectly balanced between sweet and tangy — a great make-ahead dessert for entertaining.
Fresh strawberries, hulled and halvedabout 2 lbs, used in two batches900 g
Lemon juiceoptional1 tbsp
Water¾ cups
Sugar (for strawberry topping)100 g
Vanilla extract (for topping)a small splash~½ tspest.
Cornstarch2 tsp
Vanilla extract (for raw strawberries)2 tsp
Steps
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1
Preheat the oven to 350°F (175°C). Pulse the graham crackers in a food processor until crumbed, then add the sugar and pulse again.
2
Transfer the crumbs to a bowl, mix in the melted butter until it resembles wet sand, and add a bit more butter if the mixture doesn't hold together when squeezed.
3
Lightly spray a 9-inch springform pan, pour in the crumbs, loosely press some up the sides about an inch high, then firmly press the crust into the bottom and sides.
4
Place the crust on a baking sheet and bake at 350°F for 10-15 minutes until fragrant, then let it cool.
5
While the crust bakes, beat the softened cream cheese in a stand mixer with the whisk attachment on medium-low for about 3 minutes until smooth, avoiding high speed which can incorporate too much air.
6
Add the sugar and salt, scrape down the bowl, and continue mixing on medium-low for about 2 more minutes.
7
Add the sour cream, vanilla extract, and lemon zest, mix on medium for about 1 minute until softly whipped, then scrape the bowl again.
8
With the mixer on medium-low, add the eggs one at a time, fully incorporating each before adding the next, scraping the bowl once during the process, until the batter is smooth and lump-free.
9
Pour the cheesecake filling into the cooled crust and gently shake to level the top.
10
Bake at 350°F for 15 minutes, then reduce the temperature to 300°F and bake for another hour. Once done, turn off the oven and leave the door closed for 1 hour to let the cheesecake finish cooking and cool slowly.
11
Let the cheesecake cool on the counter for about 1 hour, then loosely cover with a tea towel or paper towel and refrigerate overnight until firm.
12
For the topping, wash, hull, and halve the strawberries. Place half the strawberries in a pot with water, sugar, a splash of vanilla, and lemon juice, then sprinkle in the cornstarch and stir to combine.
13
Bring to a boil over medium heat, stirring occasionally, for about 5 minutes until the strawberries soften. Mash them, then continue cooking for about 10 more minutes until the sauce thickens.
14
Remove from heat and stir in the remaining uncooked strawberries and the vanilla extract, then let cool to lukewarm or room temperature.
15
Unmold the chilled cheesecake, pile the strawberry topping generously on top, slice, and serve.
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