Strawberry Cheesecake Recipe

Begin by preheating your oven to 350°F (175°C). Take a 9-inch springform pan and line only the bottom circular plate with parchment paper. This ensures the cheesecake will release cleanly from the base without any sticking.

This step is crucial for the water bath. Lay four large sheets of heavy-duty aluminum foil on your counter in a star or cross pattern. Place your springform pan in the center. Carefully wrap the foil up the sides of the pan, one sheet at a time, pressing it tightly against the pan. Your goal is to create a seamless, waterproof barrier that goes at least halfway up the sides. Be careful not to tear the foil. Set this carefully prepared pan aside.

In a medium-sized bowl, combine the 2 cups of graham cracker crumbs and 2 tablespoons of sugar. Pour in the 1/4 cup of melted unsalted butter and stir with a fork until all the crumbs are evenly moistened. The mixture should resemble wet sand.

Pour the buttery crumbs into your prepared springform pan. Using the flat bottom of a measuring cup or glass, firmly press the crumbs into an even layer across the bottom and about three-quarters of the way up the sides of the pan. This firm pressure is key to a crust that doesn’t crumble when you slice it. Bake the crust for 8 minutes. This pre-baking step, or “par-baking,” helps to set the crust and gives it a lovely golden-brown color and toasty flavor.

Once baked, remove the crust from the oven and set it on a wire rack to cool while you prepare the filling. Increase the oven temperature to 400°F (200°C).

In the large bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the 4 packages of softened cream cheese on medium speed. Let it beat until it is completely smooth and free of any lumps. Stop the mixer, scrape down the sides and bottom of the bowl with a rubber spatula, and beat for another minute to ensure everything is incorporated. This initial step is the most important for a lump-free cheesecake.

Add the 1 1/4 cups of granulated sugar and 2 tablespoons of cornstarch to the smooth cream cheese. Beat on medium speed for about 2 minutes, until the mixture is light, fluffy, and completely smooth. Scrape the bowl down as needed to catch any stray bits.

Turn the mixer down to low speed. Add the 4 large eggs and 1 egg yolk one at a time, beating just until the yellow of each egg disappears into the batter before adding the next. Do not over-mix here. Over-beating at this stage incorporates too much air, which causes the cheesecake to puff up in the oven and then collapse and crack as it cools.

With the mixer still on low or turned off, add the 1/2 cup of sour cream, 1/4 cup of heavy cream, and 1 tablespoon of vanilla. Use a spatula to gently fold and stir these final ingredients in until they are just combined. The final batter should be thick, smooth, and pourable.

While you were mixing, bring about 6 cups of water to a boil in a kettle or on the stovetop. Carefully place your springform pan (with the cooled crust inside) into a larger roasting pan or high-sided baking dish.

Pour the finished cheesecake filling over the crust, spreading it into an even layer. Place the roasting pan containing the cheesecake onto the oven rack.

Carefully pour the boiling water into the outer roasting pan, being cautious not to splash any water into the cheesecake itself. The water should come about halfway up the sides of the springform pan. This is your bain-marie, or water bath.

Close the oven door. Bake at 400°F (200°C) for exactly 10 minutes. This initial high heat helps to set the outer edge of the cheesecake. Then, without opening the oven door, reduce the heat to 230°F (110°C). Continue to bake for another 1 hour. Do not open the oven door during this time; you want to keep the steamy environment trapped inside.

After the 1-hour baking time is complete, turn the oven off completely. Prop the oven door open just a few inches with a wooden spoon. Leave the cheesecake inside the cooling oven, still in its water bath, for 1 more hour. This gradual cooling is the final, most important step in preventing cracks.

After an hour, carefully remove the cheesecake from the water bath and the oven. Place it on a wire cooling rack and let it cool to room temperature on your counter.

Once fully cooled, cover the cheesecake loosely with plastic wrap and place it in the refrigerator to chill and set for at least 8 hours, though overnight is truly best for the firmest set and most developed flavor.

While the cheesecake is cooling, you can prepare the topping. In a medium saucepan, combine half of your chopped strawberries (about 1 pound), the 1/2 cup of sugar, 1 tablespoon of lemon juice, and 1 tablespoon of cornstarch.

Cook over medium heat, stirring constantly with a spatula or wooden spoon to prevent burning. As the mixture heats up, the strawberries will break down and the sugar will dissolve. Continue to cook, stirring, until the sauce thickens to a jam-like consistency.

Remove the saucepan from the heat. Stir in the remaining half of the fresh, chopped strawberries. This adds a wonderful texture and fresh fruit flavor to the cooked sauce. Allow the topping to cool completely. Once cool, transfer it to an airtight container and store it in the refrigerator until you are ready to serve the cheesecake.

When the cheesecake is fully chilled and set, run a thin knife around the edge to loosen it from the pan. Carefully release the springform collar. Place the cheesecake, still on its base, onto a serving platter.

Give the chilled strawberry sauce a good stir and then spoon it evenly over the top of the cheesecake, spreading it gently. For a beautiful presentation, serve with a dollop of fresh, homemade whipped cream. Slice, serve, and accept your well-deserved praise!