Strawberry Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Make crust

In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt. Pour in the melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press and bake

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove from oven and set aside to cool while preparing filling. Reduce oven temperature to 300°F (150°C).

Room-temperature ingredients

Ensure the cream cheese and eggs are at room temperature (about 30 minutes out of the fridge). This prevents lumps and overmixing.

Beat cream cheese

In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

Add sugar and sour cream

Add 1 cup granulated sugar and 1/2 cup sour cream to the cream cheese. Beat on medium speed until combined and smooth, about 1–2 minutes.

Incorporate eggs

Add the eggs one at a time, beating on low speed and mixing only until just combined after each addition. Then add the extra egg yolk and beat until smooth. Avoid whipping air into the batter—use low speed.

Flavor and stabilize

Add 2 teaspoons vanilla extract, 1 tablespoon flour, 1 teaspoon lemon zest (if using), and 1/4 teaspoon salt. Mix on low until everything is evenly incorporated and batter is silky.

Fill pan and prepare water bath

Pour the filling into the cooled crust and smooth the top with an offset spatula. Wrap the outside bottom of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot tap water into the roasting pan until it comes about halfway up the sides of the springform pan (about 1–1.5 inches).

Bake gently

Bake at 300°F (150°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when you gently shake the pan. Avoid overbaking to keep the cheesecake creamy.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. Remove the pan from the water bath, unwrap the foil, and let cool completely at room temperature another hour. Then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set.

Prepare strawberries

While the cheesecake chills (or up to 1 day ahead), place the sliced strawberries in a medium bowl with 1/4 cup sugar and 1 tablespoon lemon juice. Toss to combine and let macerate for 15–30 minutes so they release some juices.

Make glaze

In a small bowl, whisk the cornstarch with the teaspoon of cold water until smooth. Pour the macerated strawberries and their juices into a small saucepan and bring to a gentle simmer over medium-low heat. Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens slightly and becomes glossy, about 1–2 minutes. Remove from heat and let cool to room temperature; the glaze will continue to thicken as it cools.

Top cheesecake

When the cheesecake is fully chilled and set, release it from the springform pan onto a serving plate if desired. Spoon the cooled strawberry topping evenly over the cheesecake, arranging some slices for a decorative finish.

Garnish and serve

Pipe or dollop whipped cream around the edge if using and place fresh strawberry halves as garnish. Chill the assembled cheesecake for 15–30 minutes to set the topping before slicing.

Storage

Store leftover cheesecake refrigerated, covered, for up to 4 days. For longer storage, freeze slices wrapped tightly for up to 1 month.