Fresh Strawberry Recipe

Prepare pan and preheat

Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch (23 cm) springform pan tightly with two layers of heavy-duty aluminum foil (this prevents water from seeping in during the water bath).

In a medium bowl, combine 2 cups graham cracker crumbs, 2 tbs granulated sugar, 1 tsp fine salt, and 6 tbs melted unsalted butter. Mix with a fork until crumbs are evenly moistened and hold together when pinched.

Press the crumb mixture firmly and 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. Refrigerate the crust while you prepare the filling for at least 10 minutes, or bake the crust for 8–10 minutes for a firmer base. If baking, cool 10 minutes before adding filling.

Bring all filling ingredients to room temperature ahead of time (cream cheese, eggs) so the filling is smooth and lump-free.

In a large bowl or stand mixer fitted with the paddle attachment, beat 32 oz room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl.

Add 1.25 cups granulated sugar and 1 tbs all-purpose flour (if using) and beat on low then medium until fully incorporated and smooth, about 1–2 minutes. Scrape the bowl as needed.

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition. Mix just until combined—do not overbeat to avoid incorporating excess air.

Mix in 1 cup sour cream, 0.67 cups heavy cream, 2 tsp vanilla extract, and 1 tsp lemon zest on low speed until smooth and homogeneous. Give the final mixture a gentle stir by hand to remove any remaining lumps; the batter should be thick but pourable.

Pour the filling over the chilled or prebaked crust and smooth the top with a spatula.

Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath (bain-marie).

Bake at 325°F (163°C) for 55–70 minutes, until the edges are set and the center still has a slight jiggle (it will firm as it cools). Avoid overbaking to keep the filling creamy.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracks. After 1 hour, remove the cheesecake from the water bath, unwrap the foil, and transfer the pan to a wire rack to cool to room temperature (about 1 hour).

Refrigerate the cooled cheesecake, still in the springform pan, for at least 4 hours (preferably overnight) to fully set before adding the strawberry glaze.

Place 3 cups hulled and sliced fresh strawberries and 0.33 cups granulated sugar and 1 tbs fresh lemon juice in a medium saucepan over medium heat. Stir occasionally until the strawberries break down and release juices, about 6–8 minutes.

In a small bowl, whisk 1 tbs cornstarch with 2 tbs cold water until smooth to make a slurry.

Bring the strawberry mixture to a gentle simmer. Stir in the cornstarch slurry and continue to simmer, stirring constantly, until the mixture thickens slightly, about 1–2 minutes. Remove from heat.

For a smoother glaze, mash the cooked strawberries with a potato masher or pulse briefly in a blender or food processor, then optionally strain through a fine-mesh sieve to remove seeds and create a glossy sauce. If you prefer visible berry pieces, skip straining.

If using apricot jam for extra shine, warm 2 tbs apricot jam with 1 tbs water in a small saucepan or microwave for 10–15 seconds, stir until smooth, and brush lightly over the top of the cooled glaze to create a glossy finish.

Cool the glaze to room temperature (it will thicken slightly as it cools). When the cheesecake has chilled and set, remove it from the springform pan carefully and place it on a serving plate. Spoon the cooled strawberry glaze over the top of the cheesecake and spread evenly, leaving a small rim if you like a visible crust edge. Refrigerate for at least 15–30 minutes to let the glaze set before serving.

Just before serving, chill a mixing bowl and whisk (or beaters) for 10 minutes in the fridge for best volume. Pour 1 cup cold heavy cream into the chilled bowl, add 2 tbs powdered sugar and 0.5 tsp vanilla extract.

Whip on medium-high speed until soft to medium peaks form (start checking at about 1.5–2 minutes). Do not overwhip. Transfer the whipped cream to a piping bag fitted with your favorite tip or spoon dollops around the edge of the glazed cheesecake.

Slice the cheesecake with a hot, clean knife (dip the knife in hot water and wipe dry between cuts for clean slices). Serve each slice with a dollop of whipped cream and additional fresh sliced strawberries if desired.