Creamy Strawberry Cheesecake (Print version)

A creamy baked strawberry cheesecake with graham crust, vanilla filling, and a glossy fresh berry topping.

# Ingredients:

For the crust

01 - 1 1/2 cups (170 g) graham cracker crumbs
02 - 5 tablespoons (70 g) unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon fine salt

For the filling

05 - 24 oz (680 g) full-fat block cream cheese, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 1 cup (240 g) full-fat sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 large egg yolk, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon cornstarch

For the strawberry topping

13 - 1 lb (450 g) fresh strawberries, hulled and halved or sliced
14 - 1/3 cup (105 g) strawberry jam
15 - 1 teaspoon fresh lemon juice

# Instructions:

01 - Heat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly with two layers of foil. Set a kettle of water to boil for the water bath.
02 - Mix graham crumbs, melted butter, sugar, and salt until evenly moistened. Press into the bottom and about 1 inch up the sides of the pan. Bake for 9-10 minutes, then cool while you make the filling.
03 - Beat cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Mix in sour cream, vanilla, lemon juice, and cornstarch. Add eggs and yolk one at a time on low speed, mixing only until combined.
04 - Pour the filling into the crust and smooth the top. Place the pan in a roasting pan, then add hot water halfway up the outside of the springform pan. Bake for 60-70 minutes, until the edges are set and the center still has a soft wobble.
05 - Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour, then remove from the water bath and cool to room temperature. Refrigerate at least 6 hours or overnight.
06 - Run a thin knife around the edge and remove the springform ring. Arrange strawberries over the cold cheesecake. Warm the jam with lemon juice until loose, then brush over the berries. Chill 20 minutes before slicing.

# Good to know:

01 - Chill at least 6 hours before slicing for the best texture.
02 - The cheesecake can be baked 1 day ahead and topped before serving.
03 - Store covered in the refrigerator for up to 4 days.

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