Ultimate Strawberry Cheesecake

Preheat oven to 175°C (350°F). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch springform pan. Bake for 8 minutes, then cool.

Let cream cheese sit at room temperature for 30–45 minutes. Beat with 200 g sugar until smooth.

Add eggs and yolks one at a time, mixing well after each. Then mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just combined.

Pour filling into the cooled crust, smoothing the top. Wrap the pan in double foil and place it in a roasting pan with hot water halfway up the sides.

Bake at 160°C (325°F) for 50–60 minutes until the center jiggles slightly. Cool on a wire rack for 1 hour.

Refrigerate for at least 8 hours. Run a knife around the edge to loosen before removing from the pan.

Macerate strawberries with 25 g sugar for 15 minutes. Prepare glaze by cooking water, 2 tbsp sugar, and cornstarch until thick. Toss strawberries with glaze and serve on top of the cheesecake.