Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp sea salt
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tsp water
  • 32 oz (900g) full-fat cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 tbsp vanilla bean paste
  • 4 large eggs, room temperature

Instructions:

  1. Preheat oven to 325°F (160°C). Combine graham crumbs, 2 tbsp sugar, salt, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden. Cool completely and wrap the pan exterior in three layers of heavy-duty foil.
  2. Place 150g chopped strawberries, 2 tbsp sugar, and 1 tsp lemon juice in a saucepan. Simmer over medium heat for 8 minutes until the berries shatter and release their juices. Whisk 1 tsp cornstarch with 1 tsp water, stir into the berries, and boil for 1 minute until thick. Strain through a fine mesh sieve to remove seeds, then set aside to cool.
  3. Beat 900g room temperature cream cheese and 200g sugar at medium speed. Scrape the bowl every 2 minutes to ensure no hidden lumps remain. Add 240g sour cream and 1 tbsp vanilla bean paste, mixing until just combined. Incorporate 4 eggs one at a time, mixing on the lowest speed until the yellow streaks just disappear. Pour the cheesecake batter over the cooled crust and smooth the top. Drop small spoonfuls of the strawberry reduction onto the surface. Use a toothpick or thin knife to drag through the dots in a figure eight motion until a marbled pattern emerges. Wrap the pan in three layers of heavy duty foil and place in a roasting pan filled with 2cm of hot water. Bake for 75 minutes until the edges are set but the center still wobbles like Jell O. Turn off the oven, prop the door open with a wooden spoon, and let it sit for 1 hour. This slow cooling is the 'secret' to a crack free finish.