For the Crust:
- 150 grams of graham cracker or digestive biscuit crumbs, as fine as sand
- 2 tablespoons of granulated sugar, just a hint of sweetness
- 80 grams of butter, melted into golden silk
For the Filling:
- 900 grams of full-fat cream cheese, softened to silkiness
- 1 ½ cups of granulated sugar, sweet as a smile
- 1 teaspoon of lemon zest, the whisper of citrus
- 2 teaspoons of vanilla extract, the scent of comfort
- 4 eggs, the cornerstone of structure
- 200 grams of sour cream, for creamy richness
- ½ teaspoon of kosher salt, to balance the flavors
- 4 tablespoons of flour or cornstarch, the gentle thickener
For the Strawberry Topping:
- 450 grams of fresh strawberries, hulled and halved
- 1 tablespoon of lemon juice, to brighten
- ⅓ cup of granulated sugar, to sweeten the deal
- 1 teaspoon of cornstarch, dissolved in water for thickening
Creating Your Masterpiece:
- Line a 9-inch springform pan with parchment and awaken your oven to 180°C (350°F).
- For the crust, give graham crackers a whirl in a food processor or crush them in a Ziplock bag for a fine, sandy texture. Blend with sugar and butter, then press into the pan and bake for 5-8 minutes until just golden. Let it cool off like a summer's evening.
- Softly stir the cream cheese with sugar, lemon zest, and vanilla until creamy. Whisk eggs and blend them in, followed by sour cream, and sprinkle in the flour without overworking the magic.
- Pour the filling over the crust, tap the pan to release air bubbles, and bake in a gentle 140°C (280°F) oven for about an hour. Let it cool in the oven with the door ajar, then chill in the fridge tightly wrapped for at least 5 hours.
- For the topping, simmer strawberries with sugar and lemon juice, then thicken with a cornstarch slurry. Let it cool before crowning your cheesecake.
Cheesecake Wisdom:
- Room-temperature ingredients are key for a smooth mixture without lumps.
- A springform pan is the secret to an easy release of your divine creation.
- High-fat cream cheese is the pillar of a perfect cheesecake structure.
- Patience is a virtue; let your cheesecake firm up in the fridge, ideally overnight.
- Mix gently, add eggs one at a time, and scrape the sides of the bowl for uniformity.
- Resist the urge to open the oven door; like a good secret, a cheesecake needs to be kept under wraps.
Serve this sublime cheesecake with pride, and savor each creamy, dreamy slice adorned with luscious strawberry topping. Enjoy!
