Summary

Instructions

1. 1

   Make the crust: In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined.

2. 2

   Press 2/3 of the mixture into the bottom of a 9-inch springform pan and the remaining 1/3 up the sides. Use a flat-bottomed glass or measuring cup to press firmly.

3. 3

   Chill the crust for at least 30 minutes while preparing the filling.

4. 4

   Preheat the oven to 350°F (175°C).

5. 5

   In a stand mixer (or with a handheld mixer), beat the softened cream cheese with 1 1/2 cups sugar until smooth.

6. 6

   Add the eggs and egg yolks one at a time, mixing just to combine and scraping the bowl as needed.

7. 7

   Stir in the sour cream and 2 teaspoons vanilla until smooth.

8. 8

   Pour the batter over the chilled crust and gently tap the pan on the counter to release air bubbles.

9. 9

   Create steam: Place a casserole dish filled with hot water on the lower oven rack; set the cheesecake on the upper rack.

10. 10

    Bake for 1 hour 10 minutes, or until the edges are set and the center is just set with a slight wobble.

11. 11

    Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

12. 12

    Refrigerate the cheesecake for at least 6 hours or overnight.

13. 13

    Make the strawberry sauce: Whisk 1 cup sugar and cornstarch together in a small bowl.

14. 14

    In a medium saucepan, combine the frozen sliced strawberries with the sugar-cornstarch mixture; cook over medium heat, stirring, until thick and bubbling, about 5–10 minutes.

15. 15

    Remove from heat and stir in 1/4 teaspoon vanilla and lemon juice.

16. 16

    Strain the sauce through a fine-mesh sieve to remove seeds and pulp; let cool completely.

17. 17

    Quarter the fresh strawberries and toss with the cooled strawberry sauce.

18. 18

    Just before serving, spoon the strawberry mixture over the chilled cheesecake and enjoy.