Ingredients:

  • 1 ½ cups (180 g) Graham Cracker Crumbs (or digestive biscuits)
  • ¼ cup (50 g) Granulated Sugar (for crust)
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 4 (8 oz) blocks (900 g) Full-Fat Cream Cheese, softened, room temperature
  • 1 ½ cups (300 g) Granulated Sugar (for filling)
  • 2 Tbsp (30 ml) All-Purpose Flour
  • 1 tsp (5 ml) Vanilla Extract (pure)
  • 4 large Eggs, room temperature
  • ½ cup (120 ml) Full-Fat Sour Cream, room temperature
  • Zest of 1 large Lemon (optional)
  • 3 cups (450 g) Fresh Strawberries, hulled and quartered (for sauce)
  • ½ cup (100 g) Granulated Sugar (for sauce)
  • 2 Tbsp (30 ml) Water (for sauce)
  • 1 Tbsp (15 ml) Fresh Lemon Juice (for sauce)

Instructions:

  1. Combine Ingredients: Pulse the graham cracker crumbs and sugar in a food processor until fine. Add the melted butter and pulse until the mixture resembles wet sand.
  2. Press the Base: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass to ensure it’s compact.
  3. Bake: Bake the crust at 350°F (175°C) for 10 minutes. Remove and let cool while preparing the filling.
  4. Prep for Water Bath: Double-wrap the cooled pan tightly in heavy-duty aluminium foil (bottom and sides) to prevent water leakage during baking.
  5. Start the Base: In a large bowl or stand mixer, beat the softened cream cheese on low speed until perfectly smooth (1–2 minutes). Do not overmix.
  6. Add Dry Ingredients: Gradually beat in the sugar, flour, and lemon zest (if using) until just combined, scraping down the sides.
  7. Incorporate Liquids: Mix in the vanilla extract and sour cream until smooth.
  8. Add Eggs (Gently!): Beat the eggs in one at a time, mixing only until the yellow yolk disappears. Stop the mixer immediately after the last egg is incorporated.
  9. Fill the Pan: Pour the filling into the prepared springform pan over the cooled crust.
  10. Set up the Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Carefully transfer the roasting pan to the centre rack of a 325°F (160°C) oven.
  11. Add the Water: Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
  12. Bake: Bake for 60–75 minutes. The cheesecake is ready when the edges are set and the centre 2-inch circle still has a visible, slight 'jiggle' or wobble.
  13. Cool Down (Slowly): Turn off the oven. Prop the oven door open slightly (using a wooden spoon) and leave the cheesecake inside the water bath for 1 hour.
  14. Chill: Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack for 30 minutes, then transfer it to the refrigerator for a minimum of 6 hours, or ideally, overnight.
  15. Simmer: Combine the strawberries, sugar, and water in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  16. Reduce: Cook for 10–15 minutes, stirring occasionally, until the berries have broken down and the liquid has thickened slightly.
  17. Finish Sauce: Stir in the fresh lemon juice. For a smooth coulis, push the sauce through a fine-mesh sieve. Allow the sauce to cool completely.
  18. Unmould: Once thoroughly chilled, run a thin, warm knife around the edge of the cheesecake before releasing the springform ring.
  19. Serve: Slice the cheesecake with a hot, dry knife and drizzle generously with the chilled strawberry sauce.