Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- A pinch of salt
- 32 oz (four 8-oz blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 4 large eggs, room temperature
- 1 lb fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling. Wrap the outside of the cooled springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- In a large mixing bowl or stand mixer, beat the softened cream cheese and sugar on medium speed until completely smooth and aerated, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice, and mix until combined. Switch to low speed and add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix at this stage, as air bubbles can cause the cheesecake to crack. Pour the batter over the cooled crust and smooth the top with a spatula.
- Place the foil-wrapped springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. Carefully slide the pans into the oven. Bake for 70 to 75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for one hour. This gradual cooling process is the secret to a crack-free top.
- Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight. For the topping, combine the strawberries, sugar, cornstarch, lemon juice, and water in a small saucepan over medium heat. Simmer for 5-8 minutes until the sauce thickens and the berries soften. Let the sauce cool completely before pouring it over the chilled cheesecake. Release the sides of the springform pan, slice, and serve.
- Cook Time: 1 hour 45 minutes (plus chilling time)