Cheesecake Recipe

Prepare pan

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

Combine the graham cracker crumbs, 2 tbs granulated sugar and 1/4 tsp salt in a medium bowl. Stir in the melted butter until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides, ~1/2 inch) of the prepared springform pan using the back of a measuring cup or glass to compact firmly. Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while you make the filling. Leave oven on.

Bring cream cheese to room temperature (if not already softened). Place the 24 oz softened cream cheese in a large mixing bowl or stand mixer fitted with the paddle attachment.

Beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl as needed.

Gradually add 1 cup granulated sugar and 1/4 tsp salt; continue mixing on medium-low until fully incorporated and slightly glossy, about 1–2 minutes. Avoid whipping in too much air.

Add the sour cream (1/2 cup) and heavy cream (1/2 cup); mix on low until combined.

Add eggs one at a time, mixing just until combined after each addition. Do not overbeat. Add vanilla extract (2 tsp) and the optional 1 tbs flour; mix until smooth and uniform. Scrape down the bowl to ensure even consistency.

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

Prepare a water bath (recommended to minimize cracking): wrap the exterior of the springform pan in a double layer of heavy-duty foil, ensuring no leaks. Place the wrapped pan in a large roasting pan and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake in the preheated 325°F (160°C) oven for 50–65 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid fully hard-baking; residual heat will finish cooking.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour (this gradual cooling helps prevent cracks).

After the hour, remove the cheesecake from the water bath and foil. Cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set and develop flavor.

While the cheesecake chills (or up to a day ahead), make the compote. Place 16 oz quartered strawberries, 1/4 cup granulated sugar, 1 tbs lemon juice and 2 tbs water in a medium saucepan over medium heat.

Cook, stirring occasionally, until the strawberries break down and the mixture begins to simmer, about 6–8 minutes. Use the back of a spoon to mash some berries for a chunky texture, or leave larger pieces for more texture.

If you prefer a thicker, glossy compote, mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Stir the slurry into the simmering berries and cook an additional 1–2 minutes until the compote thickens. Remove from heat and let cool to room temperature. The compote will continue to thicken as it cools.

Transfer compote to a jar or bowl, cover and refrigerate until ready to serve. Chill completely before topping the cheesecake so it does not run.

When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan. Release and remove the springform ring, then transfer the cheesecake to a serving plate if desired.

Spoon the chilled strawberry compote over the center of the cheesecake, spreading gently to near the edges but leaving a small decorative rim if you like. Garnish with dollops of whipped cream and whole or halved strawberries as desired.

Slice with a hot, dry knife (dip in hot water and wipe between cuts) for clean slices. Serve chilled.