Strawberry Cheesecake Recipe

Prepare crust

Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar and salt. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and 1/2 inch up the sides if desired) of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust firmly. Bake for 8–10 minutes until set and lightly golden. Remove from oven and let cool while preparing filling. Reduce oven temperature to 300°F (150°C).

Beat cream cheese

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

Add granulated sugar and continue to beat on medium until incorporated and slightly fluffy (about 1–2 minutes).

Add sour cream, heavy cream, vanilla extract and lemon zest. Beat on low to combine, then increase to medium just until smooth. Do not overmix.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix only until each egg is incorporated — stop as soon as the batter is smooth to avoid adding air.

Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake in the preheated 300°F (150°C) oven for 45–55 minutes, or until the edges are set and the center still jiggles slightly (it will continue to set as it cools). If you want to reduce cracking, bake the cheesecake in a water bath: wrap the springform pan in foil and place it in a larger pan filled with hot water reaching halfway up the sides.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. Then remove and refrigerate (uncovered) until completely chilled, at least 4 hours or overnight.

Make strawberry puree

While cheesecake chills (or up to a day ahead), combine hulled strawberries, sugar and lemon juice in a blender or food processor. Puree until smooth. Taste and adjust sweetness.

For a glossy, slightly thicker glaze: pour the puree into a small saucepan and heat over medium-low until warm. Mix cornstarch with cold water to make a slurry and whisk into the warm puree. Cook, stirring, until slightly thickened (1–2 minutes). Cool to room temperature before using. If you prefer a raw sauce, simply strain the puree through a fine sieve to remove seeds and chill.

Assemble and garnish

When the cheesecake is fully chilled, spread a thin layer (about 1/3 cup) of the strawberry puree over the top, leaving the center for additional decoration if desired.

Arrange the mini cheesecake pieces (8 pieces) on top or alongside slices of the main cheesecake for presentation. Alternatively, cut the chilled cheesecake into slices and place a miniature cheesecake piece on each slice.

Pipe or spoon whipped cream in dollops around the edges or on each slice. Place a fresh strawberry slice and a mint leaf on/next to each dollop for garnish.

If serving individual portions: top each portion with an extra spoonful of strawberry puree. Chill briefly (10–15 minutes) to let toppings set, then serve cold.