Strawberry cheesecake

Adjust the oven rack to the lower third position and preheat the oven to 177°C (350°F). Wrap the outer bottom of a 9-inch springform pan with aluminium foil.

Mix together the graham cracker crumbs, sugar, and melted butter. Firmly press the crumb mixture into the base and about 2 inches up the sides of the pan. Bake for 10 minutes. Leave it aside to cool while you prepare the filling.

Lower the oven temperature to 150º (300ºF). In a large mixing bowl, use an electric mixer to whisk the cream cheese until it becomes smooth and creamy, which should take around 1 minute.

Include the sugar and sour cream, and beat until thoroughly mixed. Add the vanilla and salt, then continue beating on low speed until the mixture turns smooth.

With a silicone spatula, carefully fold in the eggs until combined. Proceed to pour the batter over the prepared crust.

Fill a roasting pan with a few inches of boiling water and place the cheesecake in the middle.

Bake for 1 hour or until the edges are firm and the centre is slightly wobbly. Switch off the oven and leave the cheesecake in the water bath inside the oven for another hour.

Take the cheesecake out of the water bath and position it on a wire rack. Gently run a small knife around the outer edge of the cheesecake to release it from the pan, then let it cool at room temperature for approximately 1 ½ hours.

Cover the cheesecake and place it in the refrigerator for at least 4 hours or overnight. Remove the sides of the pan and transfer the cheesecake to a serving platter.

Place the diced strawberries and cornstarch into the bowl of a food processor and process until it forms a smooth mixture. Transfer the mixture to a medium saucepan and add the sugar. Cook over medium heat while stirring until the mixture thickens, around 15 minutes.

Take the saucepan off the heat and mix in the vanilla, salt and chopped strawberries. Leave it aside to cool for approximately 40 minutes, stirring occasionally.

Evenly spread the topping over the cheesecake right before serving.

Tips

Once the cheesecake reaches room temperature, cover it to prevent condensation from dripping onto it.

For optimal results, refrigerate the cheesecake overnight.

Prepare in advance for festive occasions – strawberry cheesecake can be made up to 2 days ahead and stored in the fridge.

Storage

Store in the fridge for up to 3 days in an airtight container, or freeze the plain cheesecake for up to 1 month. Do not freeze the strawberry topping, as it becomes watery when thawed. Thaw the cheesecake in the fridge overnight and serve with strawberry topping.