[title subtitle=”RECIPE adapted sallysbakingaddiction
IMAGE Anna Shepulova/Shutterstock”][/title]
Ingredients
for the crust
1 ¾ cups graham cracker crumbs (about 15 full sheet graham crackers)
1/3 cup unsalted butter, melted
¼ cup granulated sugar
½ teaspoon kosher salt
for the cheesecake
4 (8 ounce) blocks cream cheese, softened to room temperature
1 cup granulated sugar
½ cup sour cream, room temperature
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
3 large eggs, room temperature
for the topping
fresh strawberries, sliced
Method
Adjust the oven rack to the lower-middle position and preheat oven to 350°F. Double wrap bottom of a nine-inch springform pan with foil. Seal it tightly so water from the water bath does not get into the pan.
Crust: Place graham crackers into a food processor or blender, pulse to fine crumbs. Place crumbs in a medium bowl and add sugar, salt, and melted butter, stir to combine. Mixture will resemble grains of sand. Pack mixture firmly into the bottom and up the sides of springform pan. Bake crust for 8-10 minutes, or until lightly golden. Remove, set aside while you prepare the filling.
Filling: Cream together sugar and cream cheese until smooth using a mixer on medium-high speed. With mixer on low, add sour cream, vanilla extract, lemon zest, and juice and mix on low speed until combined. Add eggs one at a time and mix on low after each until just mixed, do not overmix! Pour filling over the crust and spread evenly.
Set up water bath: Set springform pan with foil wrapped around bottom onto a larger pan and pour very hot (boiling) water into the pan until ¾ deep, make sure water is not higher than the foil.
Bake 60-70 minutes or until the edges are set, but the center is still jiggly. If during baking, you see the top browning too quickly, tent with foil halfway through baking time. Turn off oven and open door slightly. Leave cheesecake in oven in the water bath for one hour. Remove and allow to cool at room temperature for at least one hour, then cover and place in refrigerator for at least five hours or overnight.
Release the sides of the springform pan before slicing. Slice fresh strawberries and arrange on top of cheesecake as desired. If not serving the entire cheesecake, only place strawberries on the portions to be served to ensure freshness. For perfect slices, wipe knife clean and dip into warm water between cutting each piece. Cover and store leftover cheesecake in the refrigerator for up to five days.
Tips:
Pre-bake the crust
Room temperature ingredients
Don’t overmix eggs or batter
Bake in a water bath
Don’t open oven during baking unless adding the foil tent
Don’t overbake
Allow to chill
