Ingredients
1 ½ cups all-purpose flour (for the crust)
½ cup granulated sugar (for the crust)
½ cup unsalted butter, cold and cubed (for the crust)
1 large egg yolk (for the crust)
2–3 tablespoons heavy cream (for the crust)
½ teaspoon vanilla extract (for the crust)
¼ teaspoon salt (for the crust)
450 g cream cheese, softened (for the cheesecake layer)
1 cup granulated sugar (for the cheesecake layer)
3 large eggs, room temperature (for the cheesecake layer)
1 teaspoon vanilla extract (for the cheesecake layer)
½ cup sour cream or Greek yogurt (for the cheesecake layer)
2 tablespoons all-purpose flour (for the cheesecake layer)
2 cups fresh strawberries, hulled and sliced (for the topping)
3 tablespoons granulated sugar (for the topping)
1 teaspoon lemon juice (for the topping)
1 tablespoon strawberry jam (optional, for extra sweetness)
1 cup all-purpose flour (for the crumble)
½ cup granulated sugar (for the crumble)
½ cup cold unsalted butter, cubed (for the crumble)
½ cup chopped toasted almonds or pecans (optional, for the crumble)
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Instructions
Prepare the crust by combining 1½ cups flour, ½ cup sugar, and ¼ teaspoon salt in a food processor. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract, and 2 tablespoons of heavy cream, pulsing until the dough just begins to come together.
Press the dough firmly into the bottom of a 9-inch springform pan. I find using the bottom of a measuring cup helps create an even layer with a nice flat surface. Bake at 350°F (175°C) for 15-18 minutes until lightly golden, then cool completely.
Make the cheesecake filling by beating the softened cream cheese and 1 cup sugar until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. The gradual incorporation prevents air bubbles that could cause cracks later.
Fold in the sour cream, vanilla extract, and 2 tablespoons flour until just combined. Pour this luxurious mixture over the cooled crust and smooth the top with a spatula. Bake at 325°F (165°C) for 45-50 minutes, or until the center is almost set but still slightly jiggly.
While the cheesecake bakes, prepare the strawberry topping by combining sliced strawberries, 3 tablespoons sugar, and lemon juice in a bowl. Let this mixture sit for at least 30 minutes—the strawberries will release their juices and create a beautiful natural sauce.
For the optional crumble topping, mix 1 cup flour, ½ cup sugar, and cold cubed butter with your fingertips until crumbly. I like to add toasted nuts for extra texture and flavor. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden.
Once the cheesecake has cooled completely, spread the strawberry mixture evenly over the top. If desired, sprinkle with the cooled crumble topping, or serve it on the side for guests to add as they please.
Refrigerate the finished cheesecake for at least 4 hours, but preferably overnight. This resting period is crucial—it allows the flavors to meld together and the texture to set perfectly.
Notes
For the smoothest cutting experience, dip your knife in hot water and wipe clean between each slice. This creates those picture-perfect portions that look as good as they taste!
