Ingredients:

  • 200g Digestive Biscuits (finely crushed)
  • 100g Unsalted Butter (melted)
  • 2 tablespoons Granulated Sugar (for crust)
  • 900g Full-Fat Cream Cheese (softened)
  • 1 ½ cups Granulated Sugar (for filling)
  • 4 Large Eggs (room temperature)
  • 1 extra Large Egg Yolk (room temperature)
  • 1 cup Full-Fat Sour Cream or Crème Fraîche (room temperature)
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Lemon Zest
  • 2 tablespoons All-Purpose Flour
  • 450g Fresh or Frozen Strawberries (hulled and chopped)
  • ½ cup Granulated Sugar (for topping)
  • ¼ cup Water
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Cornflour (mixed with 2 tablespoons cold water slurry)

Instructions:

  1. Preheat oven to 350°F (175°C). Process biscuits into fine crumbs; mix with melted butter and sugar. Press mixture firmly into the base of a 9-inch springform pan.
  2. Bake the base for 10 minutes; remove and allow to cool slightly. Wrap the outside of the springform pan securely with two layers of heavy aluminium foil to prepare for the water bath.
  3. Beat the softened cream cheese until perfectly smooth. Gradually beat in the sugar until just combined, then mix in the sour cream, vanilla, and lemon zest.
  4. Beat in the eggs and extra yolk one at a time on low speed, just until incorporated. Gently fold in the flour by hand. Pour the batter over the cooled crust.
  5. Place the foil-wrapped pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  6. Bake for 60–70 minutes, until the edges are set but the centre still has a slight wobble. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour.
  7. Remove from the water bath, cool completely on a wire rack, then chill in the fridge for a minimum of 6 hours.
  8. To make the topping, combine strawberries, ½ cup sugar, and water in a saucepan; simmer gently for about 10 minutes until soft. Stir in lemon juice.
  9. Whisk the cornflour slurry and stir into the simmering fruit; cook until thickened to a glossy sauce consistency. Cool the topping completely.
  10. Release the cheesecake from the springform ring and serve generously topped with the chilled strawberry sauce.