Strawberry Cheesecake

Preheat your oven to 175°C (350°F). Wrap the exterior of a 9-inch (23cm) springform pan with 2 layers of heavy-duty aluminum foil to prevent water seepage during the water bath step. In a medium mixing bowl, combine 180g graham cracker crumbs, 25g granulated sugar, and 85g melted unsalted butter, stirring until all crumbs are evenly moistened. Press the crumb mixture firmly into the pan bottom and 1 inch up the pan sides, using the flat base of a measuring cup to compact it evenly. Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

In a large stand mixer fitted with a paddle attachment (or using a hand mixer on low speed), beat the 900g softened room-temperature full-fat cream cheese on low speed for 3 full minutes, until it is completely smooth with no visible lumps. Scrape down the sides and bottom of the mixing bowl with a rubber spatula every minute to ensure even mixing. Do not use a higher speed, as this will incorporate excess air that leads to cracking as the cheesecake bakes.

With the mixer still running on low speed, gradually add the 200g granulated sugar and 1g fine table salt, mixing for 2 minutes until fully incorporated. Add the 240g room-temperature sour cream and 5ml pure vanilla extract, mixing for 1 more minute until smooth. Add the 3 room-temperature large eggs one at a time, mixing for only 30 seconds after each egg, stopping as soon as no streaks of egg remain (overmixing after adding eggs causes a dense, cracked texture). Pour the finished filling evenly over the cooled graham cracker crust, smoothing the top with an offset spatula.

Place the foil-wrapped springform pan inside a deep, large roasting pan. Carefully pour hot (not boiling) tap water into the roasting pan until the water level reaches halfway up the sides of the cheesecake pan. Bake at 175°C (350°F) for 55 minutes: the cheesecake edges should be set and slightly puffed, while the 2-inch center circle will remain soft and jiggly, like firmly set Jell-O. Turn off the oven, crack the oven door open 1 inch with a wooden spoon, and let the cheesecake cool slowly inside the oven for 1 full hour to avoid sudden temperature shock.

After the 1-hour slow cool in the oven, carefully lift the cheesecake pan out of the water bath, peel off the aluminum foil layers, and transfer the pan to a wire rack. Let the cheesecake cool to room temperature (approximately 1 hour) before covering the top loosely with plastic wrap. Refrigerate for a minimum of 4 hours (ideally overnight) until the cheesecake is completely firm; do not add topping until the cheesecake is fully chilled.

While the cheesecake chills, make the strawberry topping: place 300g of the hulled strawberries, 15ml fresh lemon juice, and 8g cornstarch in a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and the sauce thickens to a syrupy, coat-the-spoon consistency. Remove the pan from heat, stir in the remaining 150g of fresh sliced strawberries, and let the compote cool completely to room temperature. When ready to serve, release the springform pan clasp, remove the outer ring, spoon the cooled compote evenly over the cheesecake top, and slice into 8 equal pieces to serve.