Strawberry Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper for easier removal.

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

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides, if you like) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact it firmly.

Bake the crust for 8-10 minutes until fragrant and set. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring cream cheese to room temperature if not already. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until very smooth and free of lumps (about 2-3 minutes). Scrape down the bowl as needed.

Add 1 cup granulated sugar and the 2 tbs flour to the cream cheese and beat on low until combined and smooth (about 1 minute). Avoid whipping in too much air.

Add sour cream, vanilla extract and lemon zest; mix on low until incorporated and smooth.

Add eggs one at a time, mixing just until each is incorporated. Do not overbeat—stop as soon as mixture is homogeneous.

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

Prepare a water bath (recommended for a crack-free cheesecake): wrap the outside of the springform pan with two layers of heavy-duty aluminum foil, sealing the bottom and sides. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50-65 minutes. The edges should be set and the center should still have a slight wobble (like gelatin). Avoid overbaking.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 45-60 minutes to reduce cracking. Then remove from oven and water bath, unwrap foil, and transfer to a cooling rack. Run a thin knife around the edge to loosen from pan if desired (this can prevent cracks as it cools).

Chill the cheesecake in the refrigerator at least 6 hours, preferably overnight, until fully set.

While cheesecake chills (or up to 1 hour before serving), prepare the strawberries. In a medium bowl, combine hulled and halved strawberries with 1/4 cup granulated sugar and 1 tsp lemon juice. Toss gently and let sit for 15-30 minutes so berries macerate and release juices.

If you prefer a spoonable glazed topping: pour the macerated strawberries and their juices into a small saucepan over medium heat. Stir in 2 tbs strawberry jam (optional) and simmer gently for 3-5 minutes until slightly thickened. If the glaze becomes too thick, add up to 1 tbs water to reach the desired consistency. Remove from heat and let cool to near-room temperature.

Alternatively, for fresh fruit topping: simply drain about half of the juice and toss berries with a tablespoon of reserved juice or jam to glaze lightly without cooking.

When ready to serve, spoon the cooled strawberry mixture over the chilled cheesecake, arranging berries attractively.

Release the cheesecake from the springform pan and transfer to a serving plate. Dust the edges lightly with powdered sugar if using and garnish with fresh mint leaves.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts for clean slices). Serve chilled. Store leftovers tightly covered in the refrigerator for up to 4 days.