Add vanilla, sour cream, sugar and lemon zest. Beat until just combined. Add eggs one at a time, beat in between until just combined (five seconds each), and after the last one, beat just until the egg is fully incorporated. Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
INGREDIENTS
CHEESECAKE CRUST 2 cups graham cracker crumbs 8 tbsp unsalted butter, melted
CHEESECAKE FILLING: 500g cream cheese, softened 2 tbsp plain flour (all-purpose flour) 1 tsp vanilla extract 1/2 cup sour cream (full fat) 1 - 1/2 cups caster sugar (superfine sugar) Zest of 1 lemon 3 eggs, at room temperature STRAWBERRY TOPPING: 500g strawberries, half diced and half halved 2 tbsp lemon juice OR water
Cool the cake in the oven with the door open eight inches, then refrigerate for four hours in the pan.
Remove sides of pan. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper. STRAWBERRY TOPPING: Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat. Simmer for 10 minutes until strawberries breakdown. Mix cornstarch with water, then add into saucepan and stir. Add halved strawberries and cook for one minute to soften. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.
1/2 cup white sugar 1/2 tsp vanilla extract 1 - 1/2 tsp cornstarch 2 tbsp water
METHOD
CAKE: Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection). Get an eight-inch spring-form cake tin. Turn the base upside down, butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the spring-form pan – excess paper will stick out. Butter and line the side of the pan. CHEESECAKE CRUST: Add graham crumbs in a food processor. Add butter, briefly blitz until dispersed and it resembles wet sand. Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges to press the crumbs up the wall almost to the top of the sides, and flatten the base. FILLING: Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed four. Add flour, beat for five seconds on speed four until just incorporated.
Once cool, stir. Adjust thickness to make it the right “oozing” consistency with a tiny touch of water.
Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are face-down. Refrigerate two hours.
Slice and serve with remaining strawberry sauce!
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