Strawberry Cheesecake

Preparation

1. Step 1

   Heat oven to 325 degrees.

2. Step 2

   Prepare the crust: In a large bowl, combine the graham cracker crumbs, sugar and salt. Add the melted butter and stir again to combine.

3. Step 3

   Press the mixture evenly into the bottom of a 9-inch springform pan. Place the pan on a baking sheet and bake the crust until golden brown and fragrant, 8 to 10 minutes. Let the crust cool slightly while you make the filling.

4. Step 4

   Prepare the filling: Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using an electric hand-mixer. Mix on medium, scraping the sides and bottom of the bowl occasionally, until the mixture is smooth and fluffy, 4 to 5 minutes.

5. Step 5

   Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add the sour cream, vanilla and salt, and mix until thoroughly combined. Tap the bowl on the counter a few times to release any large air bubbles.

6. Step 6

   Pour the filling into the prepared crust, then tap the pan gently on the counter a few times to release any air bubbles.

7. Step 7

   Bake the cheesecake on the baking sheet until set at the edges but still jiggly in the center, 50 to 55 minutes. Turn off the oven, prop the door open and let the cheesecake sit in the oven for 20 minutes before transferring it to a rack to cool to room temperature.

8. Step 8

   Cover loosely with plastic wrap and refrigerate the cheesecake until completely cool, about 4 hours or overnight.

9. Step 9

   While the cheesecake is baking, make the strawberry topping: In a small saucepan, combine half the strawberries and all the sugar. (Set the remaining berries aside in a medium bowl.) Use a fork or potato masher to mash the berries in the pot. Let the berry mixture come to a simmer over medium and cook for about 3 minutes until berries are broken down, soft and loose.

10. Step 10

    While the berries are cooking, combine the cornstarch with 1 tablespoon of water and pour the slurry into the pot while stirring constantly. Return to a simmer and cook, stirring constantly, until slightly thickened, about 1 minute. Turn off the heat and pour the jam over the reserved strawberries in the medium bowl. Stir to combine, let cool, cover and refrigerate until ready to use.

11. Step 11

    When ready to serve, run a thin knife around the edge of the cheesecake and remove the ring. Spoon the strawberry topping over the cheesecake, arranging the berries in the sauce as desired.