Ingredients:

  • 7 oz (200 g) crushed Digestive Biscuits or Graham Crackers
  • 7 tbsp (100 g) melted Unsalted Butter
  • 1/4 cup (50 g) Granulated Sugar (for crust)
  • 4 x 8 oz blocks (900 g) Full-Fat Cream Cheese, softened
  • 1 cup + 2 tbsp (225 g) Granulated Sugar (for filling)
  • 2 tsp (10 ml) Pure Vanilla Extract
  • Zest of 1 large lemon
  • 4 Large Eggs, room temperature
  • 1/2 cup (120 g) Full-Fat Sour Cream or Crème Fraîche, room temperature
  • 1 lb (500 g) Fresh Strawberries, hulled and sliced
  • 1/3 cup (75 g) Granulated Sugar (for topping)
  • 1 tbsp (15 ml) Lemon Juice
  • 1 tbsp (8 g) Cornstarch (Cornflour)
  • 2 tbsp (30 ml) Cold Water

Instructions:

  1. Preheat oven to 160°C (325°F). Wrap the outside of the 9-inch springform pan completely and tightly in 2–3 layers of heavy-duty foil, ensuring a watertight seal for the water bath.
  2. Make the Crust: Combine crushed biscuits, melted butter, and sugar in a bowl. Press the mixture firmly and evenly onto the bottom (and slightly up the sides, about 1 cm) of the prepared pan. Chill the pan for 30 minutes while preparing the filling.
  3. Cream the Cheese: Beat the softened cream cheese on low speed until perfectly smooth and lump-free (about 2 minutes). Avoid incorporating air.
  4. Add Sweeteners and Flavour: Gradually mix in the sugar, followed by the vanilla extract and lemon zest. Beat until just combined, scraping down the bowl frequently. Gently mix in the sour cream until smooth.
  5. Add Eggs: Add the eggs one at a time, mixing on the absolute lowest speed, just until the yellow disappears after each addition. Stop immediately once the final egg is mixed in to prevent overmixing.
  6. Bake: Pour the cheesecake filling into the chilled crust. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until the water level reaches about halfway up the sides of the springform pan (Bain-Marie).
  7. Bake for 60–75 minutes. The edges should look set, but the very centre 5–7 cm should still have a slight, gentle wobble.
  8. Cool Slowly: Turn the oven off, prop the oven door open slightly with a wooden spoon, and leave the cheesecake inside the water bath for 1 hour to cool slowly.
  9. Chill and Set: Remove the pan from the water bath and remove the foil. Allow to cool completely on a wire rack (about 1 hour). Once cool, cover loosely and transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight, to allow it to fully set.
  10. Prepare the Topping: In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Bring to a simmer until the strawberries begin to soften (about 5 minutes).
  11. Thicken Topping: Whisk together the cornstarch and cold water to form a slurry. Pour the slurry into the simmering strawberry mixture and stir continuously for 1–2 minutes until the sauce thickens and becomes clear. Remove from heat and allow the topping to cool completely.
  12. Assembly: Once the cheesecake is fully chilled, run a thin, sharp knife around the inside edge of the pan before releasing the ring. Spoon the chilled strawberry topping evenly over the surface just before slicing and serving.