Ingredients

190g graham crackers

35g sugar (about 3 tbsp)

75g melted unsalted butter (about 5 tbsp)

32 oz full-fat cream cheese (4 8oz blocks), at room temperature

325g granulated sugar (1 ½ cups)

½ tsp salt

1 tsp vanilla essence

4 large eggs, room temperature

120g heavy cream (½ cup), room temperature

240g sour cream (1 cup), room temperature

1 tbsp cornstarch

2-3 tbsp lemon juice

1 lb strawberries, roughly chopped in large chunks

55g sugar (1/4 cup)

1 tsp cornstarch

Juice of ½ a lemon

Fresh strawberries for decoration (optional)

Instructions

Step 1: Bring all ingredients to room temperature before starting.

Step 2: Preheat oven to 350°F (conventional).

Step 3: In a food processor, grind the graham crackers, 35g sugar, and melted butter until smooth.

Step 4: Butter the bottom of a 9” springform pan. Press the crust mixture firmly into the bottom and slightly up the sides. Bake for 8 minutes, then lower oven temperature to 325°F.

Step 5: In a large bowl, beat the cream cheese for 2-3 minutes until creamy, scraping the sides to combine evenly.

Step 6: Add 325g sugar and continue mixing for 3-5 minutes until well combined.

Step 7: Whisk eggs lightly in a separate bowl (avoid overbeating). Slowly add them to the cream cheese mixture and mix at low speed until just combined.

Step 8: Add heavy cream, sour cream, lemon juice, salt, vanilla essence, and 1 tbsp cornstarch. Mix on low speed just until combined, scraping bowl sides as needed.

Step 9: Pour the batter over the crust. Seal the springform pan tightly with aluminum foil on the outside only.

Step 10: Place a large tray in the oven and add 1-2 inches of boiling water. Set the cheesecake pan in the water bath and bake for 75-80 minutes. The edges should be firm and the center jiggly. Do not open the oven during baking.

Step 11: Cool the cheesecake at room temperature for 2-3 hours, then refrigerate and chill overnight.

Step 12: For the strawberry compote, combine chopped strawberries, 55g sugar, 1 tsp cornstarch, and juice of ½ lemon in a nonstick saucepan.

Step 13: Cook over low heat for 5-7 minutes, stirring occasionally, until thickened but still saucy. Adjust cooking time to desired softness of strawberries. Let cool fully.

Step 14: Remove cheesecake from pan and transfer to a serving plate. Spread the cooled strawberry compote over the top.

Step 15: Decorate with fresh strawberries if desired. Serve and enjoy!

Tips & Variations

Use room temperature ingredients to prevent lumps and ensure a smooth batter.

For a more intense lemon flavor, add extra lemon zest to the batter or compote.

Swap the graham cracker crust for digestive biscuits or a nut-based crust for a different texture.

Cook the compote longer if you prefer a softer fruit sauce, or less if you want chunks of strawberry.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the strawberry compote separate until serving if possible to maintain freshness. Reheat the compote gently before serving if desired. The cheesecake can also be frozen for up to 1 month; thaw in the fridge overnight before serving.

FAQs

Can I use low-fat cream cheese and sour cream?

Full-fat cream cheese and sour cream give the best texture and flavor. Using low-fat versions might result in a less creamy and slightly denser cheesecake.