Strawberry Cheesecake
This stunning summer dessert is more relaxed than it looks. The cheesecake is baked without a messy water bath and can be made days in advance. To avoid cracks on the surface, make sure to turn off the oven when the cheesecake is just set around the edges and quite wiggly at the center. If your cheesecake does happen to crack while cooling, the blanket of jammy berries will cover up any imperfections. Use the juiciest, most vibrant berries you can find, as they are the true stars of the show. Substitute an equal amount of blackberries, raspberries or blueberries for the strawberries, if you like, and adjust the sugar to taste.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1 ½cups/177 grams graham cracker crumbs (about 11 to 12 sheets, 4 crackers per sheet)
- 1tablespoon granulated sugar
- ¼teaspoon kosher salt (such as Diamond Crystal)
- 6tablespoons/85 grams unsalted butter, melted
- 24ounces/678 grams cream cheese, at room temperature
- ¾cup/150 grams granulated sugar
- 3large eggs, at room temperature
- ¾cup/180 grams sour cream, at room temperature
- 1tablespoon vanilla extract
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1pound/454 grams strawberries, hulled and halved lengthwise
- 3tablespoons granulated sugar
- 1teaspoon cornstarch
Instructions
Step 1
Heat oven to 325 degrees.Step 2
Prepare the crust: In a large bowl, combine the graham cracker crumbs, sugar and salt. Add the melted butter and stir again to combine.Step 3
Press the mixture evenly into the bottom of a 9-inch springform pan. Place the pan on a baking sheet and bake the crust until golden brown and fragrant, 8 to 10 minutes. Let the crust cool slightly while you make the filling.Step 4
Prepare the filling: Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using an electric hand-mixer. Mix on medium, scraping the sides and bottom of the bowl occasionally, until the mixture is smooth and fluffy, 4 to 5 minutes.Step 5
Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add the sour cream, vanilla and salt, and mix until thoroughly combined. Tap the bowl on the counter a few times to release any large air bubbles.Step 6
Pour the filling into the prepared crust, then tap the pan gently on the counter a few times to release any air bubbles.Step 7
Bake the cheesecake on the baking sheet until set at the edges but still jiggly in the center, 50 to 55 minutes. Turn off the oven, prop the door open and let the cheesecake sit in the oven for 20 minutes before transferring it to a rack to cool to room temperature.Step 8
Cover loosely with plastic wrap and refrigerate the cheesecake until completely cool, about 4 hours or overnight.Step 9
While the cheesecake is baking, make the strawberry topping: In a small saucepan, combine half the strawberries and all the sugar. (Set the remaining berries aside in a medium bowl.) Use a fork or potato masher to mash the berries in the pot. Let the berry mixture come to a simmer over medium and cook for about 3 minutes until berries are broken down, soft and loose.Step 10
While the berries are cooking, combine the cornstarch with 1 tablespoon of water and pour the slurry into the pot while stirring constantly. Return to a simmer and cook, stirring constantly, until slightly thickened, about 1 minute. Turn off the heat and pour the jam over the reserved strawberries in the medium bowl. Stir to combine, let cool, cover and refrigerate until ready to use.Step 11
When ready to serve, run a thin knife around the edge of the cheesecake and remove the ring. Spoon the strawberry topping over the cheesecake, arranging the berries in the sauce as desired.