Strawberry Cheesecake: Smooth, Silky Crack-Proof - Baker Recipes

Ingredients

• 10 oz (280 g) Digestive Biscuits (or Graham Crackers), finely crushed
• 2 Tbsp (25 g) Granulated Sugar (for crust)
• 5 Tbsp (70 g) Unsalted Butter, melted
• 1/4 tsp (1 g) Salt
• 32 oz (900 g) Full-Fat Cream Cheese, room temperature
• 1 1/4 cup (250 g) Granulated Sugar (for filling)
• 2 Tbsp (15 g) Cornstarch (or Cornflour)
• 4 Large Eggs, room temperature
• 1 Large Egg Yolk, room temperature
• 1/2 cup (120 ml) Full-Fat Sour Cream or Crème Fraîche, room temperature
• 1 tsp (5 ml) Pure Vanilla Extract
• 1 tsp (3 g) Lemon Zest, finely grated
• 14 oz (400 g) Fresh Strawberries, rinsed, hulled, sliced
• 1/3 cup (65 g) Granulated Sugar (for topping)
• 1 Tbsp (15 ml) Fresh Lemon Juice (for topping)
• 2 Tbsp (30 ml) Water (for topping base)
• 1 tsp (3 g) Cornstarch (for slurry)
• 1 Tbsp Water (for cornstarch slurry)