Ingredients:

  • 10 oz (280 g) Digestive Biscuits (or Graham Crackers), finely crushed
  • 2 Tbsp (25 g) Granulated Sugar (for crust)
  • 5 Tbsp (70 g) Unsalted Butter, melted
  • 1/4 tsp (1 g) Salt
  • 32 oz (900 g) Full-Fat Cream Cheese, room temperature
  • 1 1/4 cup (250 g) Granulated Sugar (for filling)
  • 2 Tbsp (15 g) Cornstarch (or Cornflour)
  • 4 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1/2 cup (120 ml) Full-Fat Sour Cream or Crème Fraîche, room temperature
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 tsp (3 g) Lemon Zest, finely grated
  • 14 oz (400 g) Fresh Strawberries, rinsed, hulled, sliced
  • 1/3 cup (65 g) Granulated Sugar (for topping)
  • 1 Tbsp (15 ml) Fresh Lemon Juice (for topping)
  • 2 Tbsp (30 ml) Water (for topping base)
  • 1 tsp (3 g) Cornstarch (for slurry)
  • 1 Tbsp Water (for cornstarch slurry)

Instructions:

  1. Preheat oven to 350°F / 180°C (Fan 160°C). Tightly wrap the base and sides of a 9-inch springform pan in three layers of heavy-duty aluminium foil to prevent water ingress.
  2. Make the crust: Combine crushed biscuits, 2 Tbsp sugar, and salt. Pour in melted butter and mix until wet sand consistency. Press firmly and evenly into the bottom of the prepared pan. Freeze or chill for 15 minutes.
  3. In a stand mixer (paddle attachment), beat room temperature cream cheese on low speed until perfectly smooth. Scrape down the bowl.
  4. Slowly add the 1 1/4 cup sugar, cornstarch, and lemon zest. Mix only until just combined and smooth.
  5. Mix in the sour cream and vanilla extract until smooth.
  6. Incorporate the eggs and extra yolk one at a time, mixing only until the yellow streak just disappears. Do not over-mix.
  7. Pour the filling over the chilled crust. Tap the pan gently to release large air bubbles.
  8. Place the foil-wrapped pan inside a large roasting pan. Carefully place the roasting pan on the oven rack. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  9. Bake for 30 minutes at 350°F / 180°C. Then, reduce the oven temperature to 325°F / 160°C and bake for another 40–50 minutes. The edges should be set, but the centre should still have a slight wobble.
  10. Turn the oven off, prop the door open slightly, and leave the cheesecake inside the water bath for 1 hour for a slow cool-down.
  11. Remove the cheesecake from the water bath, unwrap the foil, and allow it to cool completely on a wire rack at room temperature (about 2 hours). Cover loosely and refrigerate for a minimum of 8 hours.
  12. Prepare the topping: Simmer 2/3 of the sliced strawberries, 1/3 cup sugar, and lemon juice until softened (5–7 minutes). Mix 1 tsp cornstarch with 1 Tbsp water to form a slurry, whisk it into the berries, and cook until glossy. Cool completely.
  13. To serve, carefully run a thin, warm knife around the edge before releasing the springform. Spoon the cooled strawberry sauce over the top and garnish with reserved fresh slices.