Best Strawberry Cheesecake Recipe

A bright, strawberry-topped cheesecake with a buttery graham crust and a lusciously smooth filling that melts in your mouth.

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Preheat the oven to 160°C (325°F). Line a 9-inch springform pan with parchment and butter the sides.
In a food processor, pulse graham crackers to fine crumbs. Mix with sugar and melted butter. Press into the bottom and up the sides of the pan. Chill for 10 minutes and then bake for 8 minutes. Let cool.
Soften cream cheese to room temperature before mixing. Pre-measure sugar, eggs, sour cream, vanilla, lemon zest, and cornstarch.
Beat cream cheese and sugar until smooth with an electric mixer. Add eggs one at a time and mix until incorporated. Stir in remaining ingredients until smooth.
Place the springform pan in a roasting pan and pour the filling into the crust. Fill the roasting pan with hot water until halfway up the sides of the springform. Bake for 55-70 minutes until the center jiggles slightly.
Cool for 1 hour at room temperature, then chill for at least 8 hours.
For topping, mix strawberries, sugar, and lemon juice. Let sit for 15-20 minutes. Top cheesecake before serving.

For best results, use good-quality cream cheese and avoid overmixing to prevent cracks. Chill overnight for improved texture.