Ingredients
Equipment
Method
- Preheat oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment. Line sides with parchment strips to prevent cracking as cheesecake cools.
- Mix graham crumbs, sugar, cinnamon, and salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom and sides of the pan. Bake 10 minutes, then cool. Reduce oven temperature to 305°F.
- Place a roasting pan on the bottom oven rack. Bring a large pot of water to a boil for the water bath.
- Whisk eggs, yolk, lemon juice, and vanilla in a cup. In a stand mixer on medium-low, beat cream cheese 30–60 seconds until smooth. Add sugar and cornstarch; mix 30 seconds, scrape, and mix 30 more seconds. On lowest speed, slowly add egg mixture in 3–4 additions. Fold in sour cream by hand.
- Pour batter into crust. Tap to remove air bubbles. Pour boiling water into roasting pan. Place cheesecake on middle rack. Bake 1 hour 40 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door 2 inches, and let cheesecake sit 1 hour. Remove, cool to room temperature 30 minutes, then refrigerate uncovered overnight.
- Cook most of the strawberries with sugar, cornstarch, and lemon juice until bubbling, 5–8 minutes. Puree half with an immersion blender. Return to pan, add honey and reserved fresh berries, and cook 1 minute. Cool fully.
- Once fully chilled, remove cheesecake from pan, slice, and top with cooled strawberry sauce.
Notes
For a crack-free cheesecake, ensure all ingredients are room temp, mix only on low speed, and never skip the water bath. Overnight chilling is essential for perfect texture.
