Best Strawberry Cheesecake Recipe

Preheat oven to 325°F and grease 9-inch springform pan thoroughly. Mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined and mixture holds together when squeezed. Press mixture firmly into bottom of prepared pan using measuring cup or flat-bottomed glass. Pre-bake crust for 10 minutes to prevent soggy bottom. Remove from oven and set aside while preparing filling.

Beat room temperature cream cheese with electric mixer until completely smooth with no lumps - this takes about 3-4 minutes. Gradually add sugar while mixing on low speed to prevent air bubbles. Add eggs one at a time, mixing just until each is incorporated - don't overmix. Gently fold in sour cream and vanilla extract by hand with rubber spatula. Mixture should be smooth and creamy without air bubbles.

Pour filling over pre-baked crust slowly to avoid creating air bubbles. Place springform pan inside larger roasting pan or baking dish. Carefully add hot water to outer pan until it reaches halfway up sides of springform pan. Bake 55-60 minutes until center barely jiggles when gently shaken. Turn off oven, crack door open slightly, and let cheesecake cool gradually in oven for 1 hour.

While cheesecake cools, toss sliced strawberries with sugar and lemon juice in medium bowl. Let mixture sit 30 minutes to release natural juices. Transfer to medium saucepan and cook over medium heat, stirring frequently. Add cornstarch and cook, stirring constantly, until mixture thickens and becomes glossy, about 3-4 minutes. Remove from heat and cool completely before using.

Remove cheesecake from water bath and cool completely on wire rack at room temperature, about 2 hours. Cover with plastic wrap and refrigerate overnight - minimum 8 hours for proper setting. To serve, run warm knife around edges to loosen, then remove springform sides. Top with cooled strawberry mixture just before serving. Use warm, clean knife to cut clean slices.