Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 1/2 tsp (3g) ground cinnamon
  • 32 oz (900g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) sour cream, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (15ml) fresh lemon juice
  • 4 large eggs, room temperature
  • 1 lb (450g) fresh strawberries, hulled and quartered
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) cornstarch dissolved in 1 tbsp water

Instructions:

  1. Combine graham cracker crumbs, 75g sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust at 350°F (175°C) for 10 minutes to set the structure. Let it cool completely.
  3. Beat the softened cream cheese and 200g sugar on medium-low speed until completely smooth.
  4. Gradually add sour cream, vanilla, and 15ml lemon juice to the cream cheese mixture.
  5. Add eggs one at a time, mixing on the lowest speed just until combined; stop immediately once streaks vanish.
  6. Place strawberries, 65g sugar, and 15ml lemon juice in a saucepan over medium heat. Simmer for 10-12 minutes until berries break down.
  7. Stir in the cornstarch slurry and simmer for 1 more minute until the sauce is glossy. Set aside to cool.
  8. Pour the filling over the cooled crust and bake according to low-and-slow method. Allow to cool gradually in the oven to prevent cracking.
  9. Refrigerate the cheesecake for a minimum of 6 hours.
  10. Top with the cooled strawberry reduction before serving.