Ingredients:

  • 1 ½ cups (180 g) Digestive Biscuits (or Graham Crackers) finely crushed
  • 6 Tablespoons (85 g) Unsalted Butter melted
  • 2 Tablespoons (25 g) Light Brown Sugar, packed
  • ¼ teaspoon (1 g) Fine Sea Salt (for crust)
  • 4 (8-ounce) blocks (900 g) Full-Fat Cream Cheese, very soft, at room temperature
  • 1 ¼ cups (250 g) Granulated Sugar
  • 4 large Eggs, room temperature
  • ½ cup (120 ml) Sour Cream (or full-fat Greek Yogurt), room temperature
  • 2 teaspoons (10 ml) Vanilla Extract
  • 1 teaspoon Fresh Lemon Zest (optional)
  • ½ teaspoon (2 g) Fine Sea Salt (for filling)
  • 1 pound (450 g) Fresh Strawberries, hull removed, roughly chopped (for coulis)
  • ¼ cup (50 g) Granulated Sugar (for coulis)
  • 1 Tablespoon (15 ml) Fresh Lemon Juice (for coulis)
  • 1 teaspoon (5 g) Cornstarch (optional stabilizer)
  • ½ pound (225 g) Fresh Strawberries, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the bottom and sides of the 9-inch springform pan.
  2. For the Crust: Combine crushed biscuits, melted butter, brown sugar, and salt. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Par-Bake for 8 minutes, then remove and cool completely.
  3. Water Bath Assembly: Once the crust is cool, tightly wrap the exterior of the springform pan twice with heavy-duty aluminium foil to prevent leaks, ensuring the seam is well above the water line.
  4. For the Filling: In a large bowl, beat the softened cream cheese, granulated sugar, salt, and lemon zest on low speed until completely smooth (2-3 minutes). Use low speed to prevent incorporating too much air.
  5. Scrape down the bowl, then beat in the sour cream and vanilla extract until just combined.
  6. Incorporate Eggs: Add the eggs one at a time, beating only until the yolk disappears. Do not overmix once the eggs are in.
  7. Bake Prep: Pour the filling into the prepared crust. Place the wrapped springform pan inside a large roasting pan.
  8. Water Bath: Carefully pour boiling water into the roasting pan until the water level reaches about halfway up the sides of the springform pan.
  9. Bake for 60–75 minutes. The cheesecake is done when the edges are set and puffy, but the very center still has a slight wobble (about a 2-inch circle).
  10. Cooling (Crucial Step): Turn the oven off. Leave the cheesecake in the water bath inside the oven with the oven door ajar for 1 hour. Remove, cool completely on a wire rack, then cover and refrigerate for a minimum of 6 hours, or ideally, overnight.
  11. Make the Coulis: Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Bring to a simmer and cook for 8-10 minutes. If thickening, whisk the cornstarch with 1 Tablespoon of cold water, then stir into the simmering coulis. Cook for 1 minute.
  12. Smooth and Chill: Push the coulis through a fine-mesh sieve or blend until smooth. Cool completely before use.
  13. Serve: Release the springform ring only when the cheesecake is fully chilled. Top with the cooled strawberry coulis and fresh sliced berries just before serving.