Ultimate Strawberry Cheesecake

Preheat your oven to 325F (160C). In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar until well combined.

Stir in the melted butter until all of the graham cracker crumbs are moistened and resemble wet sand.

Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch springform pan. Use the bottom and sides of a flat-bottomed glass to help press it firmly and create a higher edge.

Set the prepared crust aside as you work on the filling.

In a large mixing bowl, combine the softened cream cheese and sugar. Using an electric mixer on medium-low speed, beat until the mixture is smooth, creamy, and completely combined. Make sure to scrape the side and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated and no lumps remain.

Stir in the sour cream and vanilla extract until just combined.

Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix once the eggs are in.

Pour the batter evenly into the prepared springform pan.

Bake the cheesecake at 325F (160C) for 45-50 minutes. The edges will be set, but the center will still have a slight jiggly movement when gently shaken.

Allow the cheesecake to cool at room temperature until it is no longer warm to the touch.

Then, transfer it to the refrigerator to chill for at least 6 hours, or preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.

While your cheesecake chills, prepare the strawberry topping. In a small saucepan, whisk together the sugar and cornstarch until there are no lumps.

Add half of the hulled and quartered strawberries, the water, and the lemon juice to the saucepan. Set the stovetop to medium-low heat.

Stir constantly as the strawberries release their juices and begin to soften. Continue to stir until they easily fall apart when pierced with a fork and the sauce thickens to a glossy consistency.

Remove the sauce from heat. Add the remaining fresh strawberries and the tablespoon of butter, then stir until combined.

Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch. You can place it in the refrigerator to speed up this process if needed.

Once your cheesecake is thoroughly chilled and the strawberry topping is cool, you are ready to serve. Gently pour the vibrant strawberry topping over the set cheesecake.

You can serve it immediately if you prefer a looser, messier topping, or let the topping set for at least an hour in the fridge for neat, clean slicing.