Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 32 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 tbsp all-purpose flour
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust at 350°F (175°C) for 8–10 minutes, then allow it to cool completely.
  3. Beat softened cream cheese and 1 cup sugar on medium-low speed until smooth.
  4. Mix in sour cream, vanilla extract, and flour. Add eggs one at a time, mixing just until combined.
  5. Simmer strawberries, 1/4 cup sugar, and lemon juice in a saucepan until softened. Stir in a slurry of cornstarch and water, simmering for 2 more minutes until thick and glossy. Let cool.
  6. Pour the cheesecake batter over the cooled crust. Drop spoonfuls of the strawberry reduction on top and use a skewer or knife to swirl into a marble pattern.
  7. Wrap the springform pan in heavy-duty aluminum foil and place in a large roasting pan filled with hot water (water bath).
  8. Bake at 325°F (160°C) for approximately 90 minutes or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool slowly.
  10. Refrigerate for at least 6 hours before slicing and serving.