Total Time
2hrs 10mins
Prep 30 mins
Cook 1 hr 40 mins

A Baking Illustrated recipe that has been tested a least a hundred times for consistency, texture and taste. A failure-proof recipe to enjoy!

Ingredients Nutrition

Directions

  1. Crust: Adjust oven rack to the lower middle position and heat oven to 325°F Brush the bottom and sides of a 9 inch spring form pan with 1/2 tablespoon of the melted butter.Combine the graham cracker crumbs and 1 tablespoon of sugar in medium bowl; add 5 tablespoons of melted butter and toss with fork until evenly moistened. Empty the crumbs into the spring form pan. Use a cup or teaspoon to evenly pat the crumbs in the spring form pan the cup can be used to push the crumbs up the side of the spring form pan. Bake until fragrant or about 13 minutes. Cool on wire rack while making the filling.
  2. Cheesecake filling: Increase the oven temperate to 500°F In a bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften slightly, about 1 minute.Scrape the beater and the bottom and sides of bowl well with rubber spatula; add the salt and about half the sugar and beat at medium-low speed until combined, about 1 minute. Scape the bowl; add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape the bowl; add the egg yolks (egg yolks and eggs must be room temperature) and beat at medium speed until thoroughly combined, about 1 minute. Scrape the bowl, add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping bowl between additions.Brush the sides of the spring form pan with the remaining 1/2 tablespoon butter. Set the spring form pan on rimmed baking sheet (to catch any spills if the pan leaks). Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200°F and continue to bake until the cheesecake reads 150°F on an instant read thermometer inserted into the center, about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the spring form pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. {the cheesecake can be refrigerated up to 4 days}. To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake to a severing plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve with fresh strawberry topping if desired.
  3. Fresh Strawberry Topping:.Toss the the berries,{cleaned, hulled, and cut into 1/4 - to 3/8-inch wedges} sugar, salt in a medium bowl; let stand until berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine. Process the jam in a food processor until smooth, about 8 seconds; transfer to a small sauce-pan. Bring the jam to a simmer over medium high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice; pour the warm jam over the strawberries and stir to combine. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion over individual slices of cheesecake.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a