Strawberry Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easy release.

Make crust

Combine graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt in a medium bowl. Stir in melted butter until evenly moistened and mixture holds together when pressed.

Press crust

Firmly press the crumb mixture into the bottom and about 1/2 inch up the sides of the prepared springform pan using the bottom of a measuring cup or flat glass to create an even layer.

Bake crust

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

Bring cheeses to room temperature

Ensure cream cheese is fully softened (room temperature). This prevents lumps and overbeating.

Mix cream cheese and sugar

In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and 1 cup granulated sugar on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the sides of the bowl periodically.

Incorporate sour cream and flavorings

With the mixer on low, add 1 cup sour cream, 2 teaspoons vanilla, lemon zest (if using) and 1/4 teaspoon salt. Mix until combined, scraping down the bowl as needed.

Add eggs

Add eggs one at a time, mixing briefly after each addition just until incorporated — do not overbeat. Finally add the extra yolk and mix until just combined.

Add flour

Sift or sprinkle 2 tablespoons flour over the batter and fold in on low speed just to combine. The batter should be smooth and slightly thick.

Assemble in pan

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 any large air bubbles.

Water bath (bain-marie)

Wrap the outside bottom and sides of the springform pan in two layers of heavy-duty foil to prevent leaks. Place the wrapped pan in 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 (about 1–1.5 inches).

Bake the cheesecake

Bake in the preheated 325°F (160°C) oven for 50–65 minutes, or until the center is mostly set but still slightly wobbly (it will continue to set as it cools). Avoid opening the oven while baking.

Cool gradually

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove from oven, lift the springform pan out of the water bath and place on a wire rack to cool to room temperature, about another hour.

Chill

Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours or preferably overnight to firm up and develop flavor.

Optional sour cream finish

If using a sour cream topping: mix 1/2 cup sour cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla. Spread over chilled cheesecake and return to refrigerator for 15–20 minutes before adding strawberry sauce.

Prepare strawberries

Reserve 4–6 small whole strawberries for garnish if desired. Chop the remaining berries if not already quartered.

Cook berries and sugar

In a medium saucepan, combine the 12 oz quartered strawberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release juices and the mixture simmers, about 5–7 minutes.

Thicken sauce

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering strawberries and continue cooking 1–2 minutes until the sauce thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla.

Cool sauce

Let the sauce cool to room temperature. For a smoother sauce, mash gently with a fork or pulse briefly in a blender; for chunkier topping, leave as is. Chill briefly if the cheesecake is very cold to avoid seizing.

Top cheesecake

Spoon the cooled strawberry sauce over the chilled cheesecake just before serving, spreading to the edges. Garnish with reserved whole strawberries if desired.

Slice cheesecake

Run a sharp knife under hot water, dry it, then slice the cheesecake in clean strokes to get neat pieces. Wipe the knife between cuts.

Store leftovers

Cover leftover cheesecake and refrigerate for up to 5 days. Store strawberry sauce separately if you want to keep the crust from getting soggy. The cheesecake can be frozen (without sauce) for up to 1 month; thaw overnight in the refrigerator.