Cheesecake Recipe

Prepare pan

Preheat the oven to 325°F (163°C). Lightly butter a 9-inch (23 cm) springform pan, then line the bottom with a circle of parchment paper for easier removal.

Combine the graham cracker crumbs, 2 tbsp sugar and 1 tsp salt in a medium bowl. Pour in the melted butter and stir until the 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 desired) of the prepared springform pan using the bottom of a measuring cup or a glass to compress firmly.

Bake the crust for 10 minutes, then remove from oven and allow to cool while you make the filling. Reduce oven temperature to 300°F (150°C) if you prefer a lower baking temperature for the cheesecake.

Bring the room-temperature cream cheese to very soft by beating it with an electric mixer on medium speed for about 2–3 minutes in a large bowl. Scrape the bowl often to avoid lumps.

Add 1 cup sugar to the cream cheese and beat on medium-low until smooth and no sugar granules remain, about 1–2 minutes. Lower speed to prevent incorporating too much air.

Add the sour cream, vanilla extract, and lemon zest (if using). Beat on low speed just until combined and smooth.

Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix; stop when the mixture is smooth and uniform.

Sprinkle the 2 tsp flour (or cornstarch) over the batter and fold in gently by hand or mix on the lowest speed for 10–15 seconds to incorporate. This stabilizes the filling and helps prevent cracks.

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

Bake method A — Water bath (recommended): Wrap the outside of the springform pan tightly with a double layer of heavy-duty foil to prevent water seeping in. Place the pan in a large roasting pan and pour hot tap water into the roasting pan to come about halfway up the side of the springform. Bake at 325°F (163°C) for 50–60 minutes, or until the edges are set and the center still slightly jiggly (about 2–3 inches).

Bake method B — Dry oven (quicker): Bake at 300°F (150°C) for 40–50 minutes, checking for the same doneness: set edges and slightly wobbly center. Using the lower temp reduces risk of cracks.

When done, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to minimize temperature shock and prevent cracks.

After the hour, remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan to prevent cracks as it cools. Remove the foil (if used) and water bath. Cool completely at room temperature, then refrigerate uncovered for at least 4 hours, preferably overnight, until fully set.

Place the hulled strawberries, 1.5 tbsp sugar and 1 tsp lemon juice in a small saucepan over medium-low heat. Cook, stirring occasionally, just until the berries release juices and soften, about 4–6 minutes. If the mixture seems too thick to blend, add up to 1 tsp water.

Remove from heat and let cool slightly for 5 minutes. Transfer the warm strawberry mixture to a blender or use an immersion blender and puree until smooth. For a very smooth topping, pass the puree through a fine-mesh sieve to remove seeds; otherwise keep it as-is for texture.

Chill the puree in the refrigerator until the cheesecake is fully set. The puree will thicken slightly as it cools.

When ready to serve, spoon or pour the chilled strawberry puree over the chilled cheesecake, spreading gently to cover the top. Alternatively, arrange a ring of fresh strawberry slices around the edge and spoon puree into the center.

Carefully remove the springform ring and transfer the cheesecake to a serving plate if desired. Use a hot, dry knife (dip in hot water and wipe dry between slices) to make clean slices.

Top each slice with a dollop of whipped cream and a fresh strawberry slice if desired. Serve chilled. Store leftover cheesecake covered in the refrigerator for up to 4 days; the puree can be stored separately for up to 3 days.