Directions

PREP 🥒

To make the crust

1. Preheat your oven to 350F.

2. Line an 8” springform pan with parchment paper and spray with pan spray. Wrap the bottom with aluminum foil. Because we’ll be using a bain-marie (water bath) method to cook this cheesecake, this will act as an added layer of protection against the water and prevent the crust from getting soggy.
3. Melt the butter in your microwave or on your stovetop. Transfer to a mixing bowl and mix in the graham cracker crumbs, brown sugar, and salt.
4. Once the mixture holds together, transfer to the lined springform pan and press to form an even layer across the bottom.
5. Bake until just set, about 7-10 minutes.

To make the filling

1. Turn your oven to 325F.

2. In a medium bowl using an electric mixer, beat the cream cheese until softened. Slowly incorporate the sugar and flour.
3. Scrape down the bowl and mix for one minute more.
4. Add the crème fraîche, then beat in the egg yolks, eggs, and vanilla extract.
5. Scrape down the bowl and mix one more time to fully incorporate.
6. Fold in the lemon zest.
7. Pour the filling into the prepared springform pan and smooth out the top.
8. Place the prepared pan in a 9x13 baking dish and move to the oven. While the dish is sitting in the oven, fill halfway with water.
9. Bake in the water bath until there’s a slight jiggle and a toothpick inserted in the edge comes out mostly clean, about 1.5-2 hours.
10. Remove from the oven and set aside to cool for 1 hour.
11. Transfer to your refrigerator to chill overnight.

To make the strawberry topping

1. Stem and quarter the strawberries.

2. Toss the quartered strawberries into a medium saucepan, along with the juice of 1 lemon.
3. In a small bowl, stir together the sugar and cornstarch to combine.
4. Mix the sugar and cornstarch into the berries, then cook over medium heat until the juices become transparent and start to thicken to a syrupy texture. Store in an airtight container in your refrigerator until you're ready to serve.

To Assemble

1. Remove the cooled cheesecake from your refrigerator and top with the strawberry topping (you can use a microwave to reheat the topping, make it easier to spread).

2. Warm your knife in a pitcher of hot water and wipe it with a towel before cutting each slice (this makes the slices much cleaner).
3. Enjoy every last bite!! I find it is superbly delicious on a Friday night in, relaxing into the sofa with a bottle of wine and a good movie. Serve as an intermission snack when all the popcorn is gone!!!