Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan. Place 2 cups crushed shortcake or vanilla wafer cookies in a medium bowl; add 6 tbsp melted unsalted butter, 2 tbsp granulated sugar, and 1 tsp fine sea salt. Stir until evenly moistened and mixture holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Bake for 8–10 minutes until set and slightly fragrant. Remove from oven and let cool while preparing the filling.

Bring ingredients to temperature

Reduce oven temperature to 325°F (165°C). Ensure cream cheese is room temperature so it mixes smoothly (about 30–60 minutes out of the fridge).

Mix filling

In a large bowl or stand mixer fitted with a paddle, beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Gradually add 1 cup granulated sugar and continue beating until combined and slightly airy, about 1–2 minutes more. Add 1 cup sour cream, 2 tbsp flour, 1 tbsp lemon juice and 2 tsp vanilla extract and mix on low until incorporated. Add eggs one at a time, mixing just until each is incorporated—avoid overbeating. Scrape down bowl as needed to ensure even texture.

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

Bake in a water bath (recommended)

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water leaks. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F (165°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracking.

Cool gradually

Turn off the oven, crack the oven door open and let the cheesecake cool in the water bath for 30 minutes. Remove the pan from the water bath, discard foil, and cool completely on a wire rack for 1 hour. Then refrigerate (still in the springform pan) for at least 6 hours or preferably overnight to fully set.

Cook coulis

In a small saucepan combine 2 cups quartered strawberries, 1 cup granulated sugar, 1 tbsp lemon juice and 2 tbsp water. Cook over medium heat, stirring occasionally, until the strawberries release juices and the sugar dissolves, about 6–8 minutes. Reduce heat to maintain a gentle simmer and cook 4–6 more minutes until the fruit is soft and most of the sugar is dissolved.

Blend and strain

Remove from heat and let cool briefly (3–5 minutes). Transfer mixture to a blender or use an immersion blender and puree until smooth. For a silky coulis, press the puree through a fine-mesh sieve into a bowl, using a spatula to help push it through; discard seeds and solids. Taste and adjust sweetness or acidity with additional sugar or lemon juice if desired. Let the coulis cool to room temperature, then refrigerate until ready to use.

Run a thin knife around the inside edge of the springform pan to loosen cheesecake. Release the springform and carefully transfer the cheesecake to a serving plate if desired.

Spoon several tablespoons of chilled strawberry coulis over the center of the cheesecake and use the back of a spoon to create a gentle swirl or leave it pooled in the center. Alternatively, serve coulis on the side for guests to add.

Sprinkle reserved shortcake crumbs (if you saved a little from the crust) around the edge or on top for texture. Arrange fresh whole strawberries and mint leaves around the top as garnish and dust lightly with confectioners' sugar if using.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled. Leftovers keep covered in the refrigerator up to 4 days; coulis can be refrigerated separately for up to 5 days or frozen.