Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 0.25 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 0.25 tsp (1g) salt
  • 32 oz (900g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (15ml) lemon juice
  • 3 large eggs, room temperature
  • 1 lb (450g) fresh strawberries, hulled and diced
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) water

Instructions:

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 50g sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. Beat softened cream cheese and 200g sugar on medium speed until smooth. Reduce speed and mix in sour cream, vanilla extract, and 15ml lemon juice.
  3. Add eggs one at a time, mixing only until just combined to avoid incorporating excess air.
  4. Pour batter over the cooled crust. Bake for 60-70 minutes until the edges are set but the center has a slight wobble.
  5. Turn off the oven and crack the door open slightly; let the cheesecake sit inside for 30 minutes to cool gradually.
  6. Simmer diced strawberries, 50g sugar, and 15ml lemon juice in a saucepan over medium heat for 10 minutes.
  7. Whisk cornstarch and water to create a slurry, stir into the strawberry mixture, and simmer for 2 more minutes until thick and glossy.
  8. Either swirl spoonfuls of sauce into the baked cake before chilling or pour the finished sauce over the cake after it has chilled for 6 hours.