Cheesecake Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by lightly greasing the sides and lining the bottom with parchment paper.

Combine 1.5 cups graham cracker crumbs, 2 tbsp sugar and a pinch of salt in a bowl. Stir in 6 tbsp melted butter until mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until set and slightly golden. Remove from oven and set aside to cool while preparing the filling. Reduce oven temperature to 300°F (150°C).

Place the 24 oz room-temperature cream cheese in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl sides as needed.

Add 1 cup sugar and 2 tbsp flour to the cream cheese and beat on low-medium speed until combined, about 1 minute. Avoid whipping air into the mixture.

Mix in 1/2 cup sour cream and 2 tsp vanilla extract until smooth. Add 1 tsp lemon zest, if using, and mix briefly.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix; stop as soon as the yolk disappears to avoid adding excess air.

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

To reduce cracking, bake the cheesecake using a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil to seal it. Place the wrapped pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. Avoid overbaking; the center will finish setting as it cools.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to minimize temperature shock and reduce cracking.

Remove the cheesecake from the water bath, unwrap foil, and transfer to a wire rack. Run a thin knife around the edge of the cake to loosen from the pan (optional). Cool to room temperature, then refrigerate, uncovered, for at least 4 hours or preferably overnight.

About 15–30 minutes before serving, prepare the strawberries: combine 2 cups sliced strawberries with 1 tbsp sugar and 1/2 tsp lemon juice in a bowl. Toss gently and let macerate for 15 minutes to draw out juices and soften the berries.

If using the optional glaze, warm 2 tbsp apricot jam (or clear jam) in a small microwave-safe bowl or in a small saucepan over low heat until melted and smooth. Brush lightly over the sliced strawberries or over the cooled cheesecake top for shine.

Carefully release the springform pan sides and transfer the cheesecake to a serving plate. Arrange the macerated strawberry slices over the top of the cheesecake, or serve the strawberries on the side.

Slice the cheesecake with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve each slice with a generous spoonful of sliced strawberries.