Mother's Day Special: Cheesecake Recipe

Prepare and press crust

Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and 1/4 tsp salt in a medium bowl. Stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and ~1/2 inch up the sides if desired) of a 9-inch springform pan, using the back of a measuring cup or glass to compact. Bake crust for 8 minutes. Remove from oven and set aside to cool while preparing filling. Keep oven temperature at 325°F (160°C).

Prepare the cream cheese

Reduce oven temperature to 325°F if changed. Using a stand mixer with paddle or a large bowl with a hand mixer, beat room-temperature cream cheese on medium-low until smooth and free of lumps, scraping the bowl occasionally (about 2–3 minutes).

Add sugar and flavorings

Add 1 cup granulated sugar and beat on low until incorporated and smooth (about 1 minute). Scrape down the bowl. Add sour cream, vanilla extract, lemon zest (if using) and flour (if using) and mix on low until just combined.

Incorporate eggs

With the mixer on low, add the eggs one at a time, mixing just until combined after each addition. Do not overbeat: stop when the mixture is smooth and slightly glossy (overmixing incorporates air which can cause cracking).

Bake in a water bath (recommended)

Pour filling over cooled crust and smooth the top. Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water from seeping in. Place the pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (about 1–1.5 inches). Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when nudged (it will continue to set as it cools).

Cool gradually to prevent cracks

Turn off oven, crack the oven door and let cheesecake cool inside for 1 hour. Remove from oven and water bath, unwrap foil, and run a thin knife around the edge to loosen from the pan to prevent sticking as it cools. Let cool to room temperature on a wire rack, then refrigerate at least 6 hours or overnight (preferably 12 hours) until fully set.

Cook the strawberries

Combine 3 cups quartered strawberries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer. Let simmer, stirring occasionally, until strawberries soften and release juices, about 8–10 minutes.

Thicken (optional)

If you want a thicker, glossy compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering fruit and continue to cook 1–2 minutes until the sauce thickens. Remove from heat and let cool to room temperature. The compote will thicken further as it cools.

Taste and adjust sweetness or lemon as needed. For a smooth sauce, use an immersion blender or pulse briefly in a food processor—leave some chunks for texture.

Assemble cheesecake

When cheesecake is fully chilled and set, remove the springform ring. Spoon the cooled strawberry compote over the top, spreading gently to the edges. Reserve a few whole or halved strawberries for garnish if desired.

Optional whipped cream

If making whipped cream, chill a mixing bowl and beaters. Whip 1 cup heavy cream with 2 teaspoons powdered sugar on medium-high speed until soft peaks form. Pipe or dollop around the edge of the cheesecake and garnish with reserved strawberries and mint leaves.

Slice with a hot, clean knife (dip knife in hot water and wipe dry between cuts) to get clean slices. Serve chilled. Leftover cheesecake keeps covered in the refrigerator up to 4–5 days; store compote separately if you prefer.