Ingredients
For the Crust:
2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons unsalted butter, melted
1/8 teaspoon salt
For the Filling:
2 pounds full-fat cream cheese, softened to room temperature
1½ cups sugar
¼ teaspoon salt
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
4 eggs, at room temperature
1 cup sour cream, at room temperature
Topping:
1 pound fresh strawberries, diced
6 tablespoons sugar
1 tablespoon fresh lemon juice
½ teaspoon vanilla
Instructions
Begin by preheating the oven to 350°F and positioning the rack in the lower third.
Prepare a double layer of extra-large aluminum foil beneath your 9-inch springform pan, ensuring that the bottom and sides are tightly wrapped to prevent water from entering during the baking process in a water bath.
To create the crust, combine the graham cracker crumbs, sugar, melted butter, and salt. Firmly press this mixture into the bottom and up the sides of the springform pan. Bake for 10 to 12 minutes, then allow it to cool.
Reduce the oven temperature to 325°F.
For the filling, beat the softened cream cheese until it reaches a smooth and creamy consistency. Gradually incorporate the sugar until the mixture is light and fluffy. Next, add the salt, vanilla, lemon juice, and cornstarch, mixing well.
Add the eggs one at a time, using low speed on your mixer to gently combine the ingredients without incorporating excessive air. Finally, mix in the sour cream.
Position the springform pan inside a roasting pan. Pour the batter into the springform pan, smoothing the top. Carefully add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan, ensuring no water spills onto the batter.
Bake in the oven at 325°F for 1 hour and 40 to 50 minutes.
Once baked, allow the cheesecake to rest in the oven with the door slightly ajar for 1 hour (remember to turn off the oven).
Afterward, remove the cheesecake from the water bath, dry the bottom of the pan, and run a thin knife around the edges to loosen the cake. Let it cool to room temperature, then cover the top and refrigerate for at least 5 hours or longer.
