Perfect Cheesecake with Strawberry Topping

Preheat oven to 350°F (175°C). (5 minutes)

In a food processor, pulse graham crackers, 1/4 cup sugar, and melted butter until finely ground and the mixture resembles wet sand. (5 minutes)

Grease a 10-inch springform pan. Press the graham cracker mixture firmly into the bottom and about 1 inch up the sides of the pan. (5 minutes)

Bake the crust for 8 minutes, or until lightly golden. Let cool slightly. Reduce oven temperature to 325°F (165°C). (15 minutes)

In a stand mixer, beat softened cream cheese until smooth. Gradually add 1 1/4 cups sugar, beating until light and fluffy. (5 minutes)

Blend in sour cream, vanilla extract, lemon juice, and salt until just combined. (2 minutes)

Add eggs one at a time, mixing well after each addition. Beat until smooth, being careful not to overmix. (5 minutes)

Pour the cream cheese mixture into the cooled crust. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil. (5 minutes)

Place the wrapped pan in a large roasting pan. Carefully pour boiling water into the roasting pan to reach halfway up the sides of the springform pan, creating a water bath. (2 minutes)

Bake for 50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. (50 minutes)

Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. (60 minutes)

Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. (60 minutes)

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully chill and set. (240 minutes)

In a medium saucepan, combine half of the strawberries with 1/2 cup sugar, lemon juice, vanilla extract, cornstarch, and water. (5 minutes)

Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 10 minutes, or until the strawberries are softened and the sauce has thickened. (15 minutes)

Gently mash the strawberries with a potato masher or fork to your desired consistency. Stir in the remaining fresh strawberries. (5 minutes)

Let the strawberry topping cool to room temperature, then refrigerate until ready to serve. (60 minutes)

To serve, slice the chilled cheesecake and top each slice with a generous spoonful of the strawberry topping. Enjoy!