Strawberry Topped Cheesecake Recipe

Prepare pan and preheat

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

Melt the 6 tbs unsalted butter (microwave or stovetop). In a medium bowl combine graham cracker crumbs, 2 tbs sugar and 1/4 tsp salt. Pour melted butter over crumbs and mix until evenly moistened and 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 to compact tightly. Bake crust for 8-10 minutes until set and lightly golden. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring cream cheese to room temperature for easiest mixing. In a large bowl or stand mixer fitted with the paddle attachment, beat the 24 oz cream cheese on medium-low until smooth, about 2 minutes, scraping sides occasionally.

Add 1 cup granulated sugar and 1/8 tsp salt. Beat on medium until sugar is incorporated and mixture is creamy, about 1–2 minutes more. Scrape down bowl.

Mix in 1/2 cup sour cream and 2 tsp vanilla extract until combined and smooth. Add 2 tablespoons flour and 1 tsp lemon zest (if using); mix on low just to incorporate.

Add eggs one at a time, mixing on low speed and just until combined after each addition. Avoid overbeating; stop as soon as each egg is incorporated to keep air out of the batter (helps prevent cracks).

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

Bake at 325°F (160°C) for 50–60 minutes. The center should jiggle slightly when gently shaken and the edges should be set. If you prefer, bake in a water bath: wrap the springform pan bottom in foil and place in a larger roasting pan; pour hot water about 1 inch up the side of the springform pan before baking.

Turn off the oven and crack the oven door open. Let cheesecake cool in the oven for 1 hour (this gradual cooling reduces cracking). After 1 hour, remove from oven and run a thin knife around the edge to loosen from the pan to prevent cracking as it cools further. Cool to room temperature on a wire rack, then refrigerate at least 4 hours, preferably overnight.

While cheesecake chills (or up to 1 day ahead), make the strawberry drizzle. In a small saucepan combine 2 cups chopped strawberries, 1/2 cup sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally until strawberries soften and release juices, about 6–8 minutes.

Mash the strawberries lightly with a fork or spatula to break down larger pieces. If you prefer a smooth sauce, pulse with an immersion blender briefly or transfer to a blender and puree, then return to the pan.

Make a slurry by whisking 1 tsp cornstarch into 1 tbsp cold water until smooth. Stir the slurry into the simmering strawberry mixture and continue cooking 1–2 minutes until sauce thickens slightly. Remove from heat and stir in 1 tsp lemon juice. Let cool to room temperature; sauce will thicken further as it cools. Refrigerate until ready to use.

About 30 minutes before serving, hull and slice or halve 12 fresh strawberries. Toss them gently with 2 tbs sugar and 1 tbs lemon juice. Let sit at room temperature for 20–30 minutes so the berries macerate and release a little juice.

If the macerated berries are very juicy, drain excess liquid into a small bowl and you can fold some into the drizzle or reserve it for serving.

Remove chilled cheesecake from springform pan and transfer to a serving plate. If the top has any condensation from refrigeration, blot gently with a paper towel.

Arrange the macerated fresh strawberry halves on top of the cheesecake in a decorative pattern (concentric circles or a piled center). Spoon or drizzle the cooled homemade strawberry sauce over the top in a thin stream. For a polished look, use a spoon or squeeze bottle to create a drizzle radiating from the center.

Optional: Warm a few tablespoons of the drizzle just until pourable to create a glossy finish before drizzling. Slice with a hot, clean knife (dip in hot water and wipe between cuts) for neat slices.

Serve chilled. Store leftover cheesecake covered in the refrigerator for up to 4 days; keep the drizzle in a separate container.