Amazing Strawberry Cheesecake Recipe

TL;DR

John Kanell makes a creamy strawberry cheesecake with a graham cracker crust, vanilla-lemon filling, and a fresh cooked strawberry topping.

Key Points

• 1.The graham cracker crust uses precise ratios and technique. Combine 18 graham crackers (270g) with 3 tbsp sugar and 5–7 tbsp melted butter; press one inch up the sides of a 9-inch springform pan, then bake at 350°F for 10–15 minutes.
• 2.Room-temperature cream cheese is the single most important filling tip. Three 8oz blocks must be soft before mixing; beating on medium-low for 3 minutes prevents over-aeration, which causes cracking and a firmer texture.
• 3.The filling is balanced with tang, zest, and richness. It combines 250g sugar, ¼ tsp salt, ½ cup sour cream, 2 tsp vanilla, and 1 lemon's worth of zest, with 3 eggs added one at a time on medium-low speed.
• 4.Baking low and slow is the secret to a crack-free cheesecake. Bake at 350°F for 15 minutes, reduce to 300°F for one hour, then leave in the turned-off closed oven for another hour before cooling on the counter and refrigerating overnight.
• 5.The strawberry topping combines cooked and fresh fruit for texture contrast. Cook 1 lb strawberries with ¾ cup water, 100g sugar, 1 tbsp lemon juice, and 2 tsp cornstarch for ~15 minutes until thickened, then fold in 1 lb of fresh halved strawberries and 2 tsp vanilla.
• 6.The finished cheesecake can be frozen for up to 3 months without the topping. Defrost overnight, add the fresh strawberry topping before serving — a stress-free make-ahead dessert for entertaining.