Tool

• Stand or electric mixer

• Mixing bowls

• Springform pan

• Baking sheet

• Saucepan

Ingredients

For the crust

• 2¼ cups graham cracker crumbs (270g)

• 3 tablespoons granulated sugar

• 5 tablespoons unsalted butter, melted (70g)

For the filling

• 3 blocks cream cheese, room temperature (8oz/227g each)

• 1¼ cups granulated sugar (250g)

• ¼ teaspoon salt

• ½ cup sour cream, room temperature (120g)

• 2 teaspoons lemon zest

• 2 teaspoons vanilla extract

• 3 large eggs, room temperature and lightly beaten

For the topping

• 2 pounds fresh strawberries, halved and divided (900g)

• ¼–¾ cup water (60–180mL)

• ½ cup granulated sugar (100g)

• 1 tablespoon lemon juice (optional)

• 2 teaspoons cornstarch

• 2 teaspoons vanilla extract

Direction

For the crust

• Preheat oven to 350°F. Lightly spray a 9‑inch springform pan.

• Combine graham crumbs and sugar; stir in melted butter until mixture holds when squeezed.

• Press mixture into bottom and 1 inch up the sides using a flat‑bottomed glass.

• Place pan on a rimmed baking sheet.

• Bake 10–15 minutes until fragrant and lightly golden. Cool completely.

For the filling

• Beat cream cheese on medium‑low for 2 minutes until very smooth.

• Add sugar and salt; beat 2 minutes more, scraping bowl as needed.

• Add sour cream, lemon zest, and vanilla; beat 1 minute.

• Add eggs; beat just until combined.

• Pour filling into cooled crust — it will be very full.

• Bake 15 minutes at 350°F.

• Reduce oven to 300°F and bake about 1 hour until edges are set and center jiggles slightly.

• Turn oven off (door closed) and cool cheesecake inside for 1 hour.

• Remove and cool to room temperature.

• Cover loosely with a towel and refrigerate at least 6 hours or overnight.

For the topping

• In a saucepan, combine 1 pound strawberries, ¼ cup water, sugar, and lemon juice.

• Sprinkle cornstarch over mixture; stir to combine.

• Bring to a boil over medium heat, stirring frequently.

• Boil 5 minutes, then mash strawberries until broken down.

• Cook until thickened, about 10 minutes; add water as needed for desired consistency.

• Remove from heat; stir in remaining 1 pound strawberries and vanilla.

• Cool until lukewarm.

Assembly

• Run a knife around the cheesecake edge; release springform and remove sides.

• Transfer cheesecake to a serving plate.

• Spoon cooled strawberry topping over the cheesecake.

• Refrigerate covered for up to 4 days.

Notes

• Homemade crumbs: 18 graham sheets crushed; add 2–3 extra tablespoons melted butter.

• Chill at least 6 hours for clean slices and proper texture.

• Warm knife under hot water, dry, then slice — clean between cuts for perfect edges.

Nutrition

Calories: 449kcal Carbohydrates: 76g Protein: 5g Fat: 15g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 97mg Sodium: 265mg Potassium: 267mg Fiber: 3g Sugar: 60g Vitamin A: 428IU Vitamin C: 67mg Calcium: 66mg Iron: 2mg