Ingredients:

  • 1 ½ cups (150 g) finely ground Digestive Biscuits or Graham Crackers (for crust)
  • 2 tbsp (25 g) Granulated Sugar (for crust)
  • 6 tbsp (85 g) Unsalted Butter, melted (for crust)
  • 900 g (4 x 8 oz blocks) Full-Fat Cream Cheese, softened (for filling)
  • 1 ½ cups (300 g) Granulated Sugar (for filling)
  • ½ cup (120 ml) Full-Fat Sour Cream, softened (for filling)
  • 1 tsp Vanilla Extract (for filling)
  • 4 Large Eggs, room temperature (for filling)
  • 2 cups (300 g) Fresh Strawberries, sliced (for compote)
  • ¼ cup (50 g) Granulated Sugar (for compote)
  • 1 tbsp Freshly Squeezed Lemon Juice (for compote)
  • 1 tsp Cornstarch (Maizena) (for compote)
  • 1 tbsp Water (to make slurry for compote)
  • 1 cup (150 g) Fresh Strawberries, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the exterior base and sides of the 9-inch springform pan tightly with two layers of heavy-duty foil to create a waterproof seal.
  2. Make the Crust: Combine crushed biscuits/crackers, 2 tbsp sugar, and melted butter. Press firmly and evenly into the bottom of the prepared pan. Par-bake the crust for 8–10 minutes. Lower oven temperature to 325°F (160°C).
  3. Cream the Cheese: Using a stand mixer on low speed, beat the softened cream cheese until perfectly smooth. Scrape down the bowl frequently. Do not incorporate too much air.
  4. Add Remaining Filling Ingredients: Gradually add the 1 ½ cups of sugar, mixing until just combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing only until just incorporated on the lowest speed possible.
  5. Assemble the Water Bath: Pour the filling over the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan (bain-marie).
  6. Bake: Bake at 325°F (160°C) for 60–75 minutes. The edges should be set, but the very center should still have a slight wobble.
  7. Cool Slowly: Turn the oven off. Prop the oven door open slightly (use a wooden spoon) and leave the cheesecake inside for 1 hour for gradual cooling. Then, remove from the oven, remove the foil, and cool on the counter for 1 hour.
  8. Chill: Cover loosely and refrigerate for a minimum of 6–8 hours, preferably overnight, until completely firm.
  9. Make the Strawberry Compote: Combine 2 cups of sliced strawberries, ¼ cup sugar, and lemon juice in a saucepan. Simmer for 5–7 minutes. Create a slurry with cornstarch and 1 tbsp water, stir into the simmering fruit, and cook for 1 minute until thickened. Cool completely.
  10. Assembly: Once chilled, run a thin knife around the edge and release the springform ring. Spread the cooled strawberry compote over the top and garnish with the remaining fresh strawberries before slicing and serving.