- 150 Grams (1 1/2 Cups) Graham Cracker Crumbs
- 2 Tablespoon Granulated Sugar
- 4 Tablespoons Unsalted Butter, melted
- 32oz (2 lbs) Cream Cheese, completely softened to room temperature
- 300 grams (1 1/2 Cup) Granulated Sugar
- 2oz (1/4 Cup) Heavy Whipping Cream or Double Cream
- 4oz (1/2 Cup) Sour Cream or Greek Yogurt
- 2 Teaspoons Vanilla Bean Paste
- 4 Large Eggs + 2 Large Egg Yolks, at room temperature
- Zest and Juice from One Small Lemon
- 1 Tablespoon Cornstarch
- 1.5lb (24oz) Strawberries, 3/4 of them sliced and 1/4 of them halved
- 1/4 cup Granulated Sugar
- Optional: Homemade Whipped Cream Recipe
- Preheat the oven to 350F/180C and grease a 9-inch springform pan then set aside.
- In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to the crumbs. Mix until a wet sand texture is formed. Press into the bottom and slightly up upsides of the prepared pan. Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 325F/ 163C.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 2 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the heavy cream, sour cream, and vanilla bean paste mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
- Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour into prepared pan. Place a 9-inch springform pan in a 10-inch cake pan- place the cake pan in the roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F.
- Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap the cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.
- In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
- In a large pot add all ingredients, except the halved strawberries, and cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then, reduce the heat and continue to stir. The berries will naturally sort of break down, I use a potato masher to slightly mash some of the berries to create more of a sauce. The longer you cook it the more reduced it will become.
- Stir in the halved strawberries and transfer them to a heat-proof bowl to cool. Cover and cool in the fridge.
- Remove the cheesecake from the springform pan, I used an angled spatula pressed down the sides to gently loosen it before removing the sides. Transfer to a serving plate. When the strawberry sauce is cooled you can spoon it on top of the cheesecake, it will naturally drip down the sides a bit. Gently flip the halved strawberries so they face up. Chill the cheesecake for two hours so the sauce and cheesecake can be set together.
- If desired add fresh whipped cream just before serving and enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 30 Minutes
- Cool/ Chill Time: 8 Hours
- Cook Time: 1 Hour 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: strawberry topped cheesecake, strawberries and cream cheesecake