— 1 ¼ cups graham cracker crumbs
— 4 tablespoons unsalted butter, melted
— 1 ¼ cups sugar
— ¼ cup all-purpose flour
— 5 (8 oz (ca. 302 g).) packages cream cheese, over room temperature
— 1 tablespoon vanilla extract
— 5 large eggs, at room temperature
— 1 cup sour cream
— 2 teaspoons grated lemon zest
— 1 ½ (16 oz (ca. 605 g).) packages fresh small strawberries, hulled
— ¼ cup of sugar
— 1 tablespoon lemon juice
— 2 teaspoons cornstarch
Make cheesecake: Place a rack in the middle of the oven as you preheat it up to 325 °F. Butter a 9-inch spring form pan.
Stir together 1/4 cup sugar, crumbs, and butter. Press into the bottom of the pan. Bake for a solid 15 minutes. Use a wire rack to cool. Wrap using two sheets of aluminum foil outside the pan.
Mix 1 cup of sugar and flour. Beat the cream cheese until it becomes fluffy and light. Add vanilla and sugar mixture; beat until everything is blended. Add the eggs one at a time, beating after each. Mix in lemon zest and sour cream.
Transfer batter to a springform pan; then put it in a roasting pan. Pour hot water into the roasting pan until it reaches 2 inches deep. Bake until it’s set but still a bit jiggly in the center, 1 hour and 40 minutes. Take it out of the oven and put the springform pan on a rack to cool. When it is cool, run a sharp knife around the edge. Refrigerate after removing the foil, loosely covered, for 8 hours.
Make topping: 1 1/2 hours before serving, line 1 box of strawberries with pointed ends up on top of cheesecake. Slice the remaining berries. Bring sliced berries, lemon juice and sugar to a boil using a saucepan over medium heat. Dissolve cornstarch in 2 tsp. Water. Cook after stirring cornstarch into berry mixture, keep stirring until it’s thickened, 1 minute. Strain mixture with a fine strainer over a bowl, pressing on solids. Discard solids; let glaze cool. Brush berries with glaze. Refrigerate cake for 1 hour.
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