Rosen's Cheesecake Recipe

Prepare pan

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

In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and 1/4 tsp salt. Melt 6 tablespoons butter and pour over crumbs. Stir until texture resembles wet sand and holds when pressed.

Press crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compress tightly.

Bake crust 10 minutes in preheated oven. Remove and set aside while you make filling. Leave oven on 325°F (160°C).

Bring cream cheese to room temperature for easier mixing (about 30–60 minutes). Preheat oven remains at 325°F (160°C).

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

Add 1 cup granulated sugar and 1/4 teaspoon salt. Beat on medium speed until incorporated and mixture is smooth, 1–2 minutes.

Add sour cream and heavy cream; mix on low until blended and smooth, about 30 seconds.

Add eggs one at a time, beating on low speed and scraping the bowl after each addition. Add the extra yolk last. Do not over-whip; stop once just combined.

Add 2 tablespoons flour and 2 teaspoons vanilla extract. Mix on low until just combined and batter is silky. Scrape down sides so everything is evenly mixed.

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

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil, sealing well to prevent leaks. Place the wrapped pan into a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan to reach about halfway up the sides of the springform pan (about 1–2 cups).

Bake in the preheated 325°F (160°C) oven until the edges are set but the center still slightly jiggles when tapped — about 55–70 minutes. Rotate the pan once halfway through if your oven has hot spots.

Turn off the oven. Crack the oven door and let the cheesecake cool inside for 1 hour to minimize cracking. After 1 hour, remove the cheesecake from the water bath and foil. Run a thin knife around the edge to loosen from the pan (this helps prevent cracks as it cools). Cool completely on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight.

While the cheesecake chills (or up to 2 days ahead), make the sauce. Combine 2 cups quartered strawberries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a medium saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook until strawberries break down and sauce thickens slightly, about 8–10 minutes.

If you want a glossy, slightly thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Stir slurry into the simmering sauce and cook 1 minute more until thickened. Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

For a smooth sauce, purée with an immersion blender or transfer to a blender and pulse until desired consistency. Chill until ready to serve.

Chill a medium mixing bowl and beaters for 10–15 minutes in the refrigerator for best volume.

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and a pinch (1/16 tsp) salt.

Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip. Refrigerate until ready to serve. If making ahead, hold up to 24 hours in an airtight container.

Remove the chilled cheesecake from the refrigerator. Release and remove the springform ring and peel away the parchment circle from the bottom.

Slice the cheesecake with a knife dipped in hot water and wiped dry between cuts for clean slices.

Serve each slice with a generous dollop of homemade whipped cream and a spoonful of chilled strawberry sauce. Optionally, garnish with a fresh strawberry half.