Signature Roasted Strawberry Cheesecake Recipe

1. Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment.

2. In a medium bowl, combine graham cracker crumbs, granulated sugar and salt. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

3. Press crumb mixture evenly into the bottom (and 1/2 inch up the sides, optional) of the prepared pan using the bottom of a measuring cup or glass to compact tightly.

4. Bake crust 8–10 minutes until fragrant and set. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (160°C).

5. With oven at 325°F (160°C), prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (to prevent leaks).

6. In a large bowl or stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down sides frequently.

7. Add granulated sugar and beat on medium until combined and slightly fluffy, about 1–2 minutes.

8. Add eggs one at a time, beating on low speed just until incorporated after each addition. Do not overbeat; keep speed low to minimize air.

9. Add sour cream, heavy cream, vanilla, lemon zest, flour and nutmeg. Mix on low until smooth and homogeneous, scraping the bowl to ensure no lumps remain. Final batter should be smooth and pourable but not thin.

10. Pour filling into the cooled crust, smoothing the top with a spatula. Tap pan gently on the counter to release any large air bubbles.

11. Place the foil-wrapped springform pan into a large roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (water bath).

12. Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when pan is gently shaken. (A thermometer inserted near center should read ~150–155°F / 65–68°C.)

13. Turn off the oven. Crack the oven door open and let cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven and water bath, unwrap foil, and cool to room temperature on a wire rack.

14. Once cooled, refrigerate the cheesecake at least 6 hours or preferably overnight to fully set.

15. Preheat oven to 400°F (200°C). Arrange hulled, halved strawberries in a single layer on a rimmed baking sheet or roasting pan.

16. Toss strawberries with 3 tablespoons granulated sugar and 1 tablespoon lemon juice. Dot with small knobs of butter distributed evenly over the berries.

17. Roast for 12–18 minutes, stirring once halfway, until strawberries are softened, juices are syrupy and edges begin to caramelize. Remove and let cool. Reserve both fruit and pan juices for topping the cheesecake.

18. In a medium saucepan, combine frozen mixed berries, 1/2 cup granulated sugar, 1 tablespoon lemon juice and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring occasionally.

19. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berries and cook 2–3 minutes until sauce slightly thickens and berries begin to break down. Taste and adjust sweetness with additional sugar if desired.

20. Remove from heat. For a smooth sauce, press through a fine-mesh sieve into a bowl, discarding seeds and pulp; for chunkier texture, leave as is. Cool to room temperature. Refrigerate until assembling.

21. Line a baking sheet with a silicone mat or parchment. On the stove, combine 3/4 cup granulated sugar, 2 tablespoons water and 1 teaspoon light corn syrup (if using) in a small heavy-bottomed saucepan.

22. Bring to a boil over medium heat without stirring; if necessary, gently swirl the pan to dissolve sugar. Continue boiling until the mixture reaches a deep amber color (320–340°F / 160–170°C) — careful not to burn.

23. Immediately remove from heat. Working quickly and safely, pour thin ribbons or small puddles onto the prepared mat. If you want curved tuiles, drape warm caramel over a rolling pin or bottle to form shapes before it fully hardens. Let cool completely until hard and crisp.

24. Break into decorative shards. Store in an airtight container in a cool, dry place until plating (they will soften in humidity).

25. Make whipped cream just before serving: chill a medium mixing bowl and beaters. Pour cold heavy cream into the bowl, add confectioners' sugar and vanilla. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip — you want soft, pipeable cream.

26. To assemble: release and remove the springform sides and transfer the cheesecake to a serving plate. Spoon a thin layer of mixed berry sauce over the top of the cheesecake, smoothing gently.

27. Arrange roasted strawberries decoratively across the top, spooning some reserved roasting juices over them for shine.

28. Pipe or dollop whipped cream around the edges or in the center as desired. Garnish with sugar tuile shards and fresh mint leaves.

29. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers keep 3–4 days refrigerated (store sauce separately if possible).