Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 2 tbsp (25g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.25 tsp Salt
  • 1 cup (150g) Fresh or frozen strawberries, pureed
  • 1 tbsp (15g) Granulated sugar (for swirl)
  • 1 tsp Lemon juice
  • 1 tsp Cornstarch
  • 32 oz (900g) Full-fat cream cheese, brick-style and softened
  • 1 cup (200g) Granulated sugar (for filling)
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tsp Vanilla bean paste
  • 4 Large eggs, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 2 tbsp sugar, salt, and melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a small saucepan over medium heat, combine strawberry puree, 1 tbsp sugar, lemon juice, and cornstarch. Whisk constantly for 5–8 minutes until reduced by half. Strain through a fine-mesh sieve and let cool.
  3. In a stand mixer with a paddle attachment, beat softened cream cheese and 1 cup sugar on medium-low speed until smooth. Do not overbeat to avoid incorporating excess air.
  4. Mix in the sour cream and vanilla until the batter is silky. Add eggs one at a time, mixing on low speed just until combined.
  5. Pour the filling over the cooled crust. Drop small spoonfuls of the strawberry reduction onto the surface and swirl with a knife. Place a foil wrapped pan in a roasting tray filled with 1 inch of hot water. Bake at 325°F (163°C) for 1 hours 10 mins until the edges are set but the center has a slight jiggle.
  6. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 6 hours before serving.