This cheesecake recipe adds a delightful twist to the classic New York-style cheesecake, incorporating a hint of citrus and a luscious topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Combine the graham cracker crumbs and melted butter in a mixing bowl until evenly moistened.
Press the mixture firmly to ensure a stable base.
Press the crumb mixture firmly into the bottom of a springform pan to form the crust.
Use the back of a spoon to smooth the crust evenly.
In a large bowl, mix the sugar and cornstarch together.
Mixing the dry ingredients first prevents lumps.
Add the cream cheese to the bowl and beat with an electric mixer until smooth.
Ensure the cream cheese is softened for easier mixing.
Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
Scrape down the sides of the bowl to incorporate all ingredients.
On low speed, mix in the heavy whipping cream until just combined.
Avoid overmixing to prevent air bubbles.
Pour the filling into the prepared crust in the springform pan.
Tap the pan gently to release any trapped air bubbles.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center slightly jiggles.
Place a water bath in the oven to prevent cracks.
Cool the cheesecake in the pan on a wire rack for 1.5 hours.
Cooling gradually prevents the cheesecake from sinking.
Run a knife around the edge of the pan to loosen the cheesecake, then refrigerate for at least 4 hours.
Chilling allows the flavors to meld and the texture to set.
Before serving, arrange sliced strawberries on top and brush with warmed strawberry jam for a glossy finish.
For a professional look, arrange the strawberries in a circular pattern.
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