Preheat your oven to 325 degrees Fahrenheit. This is the perfect temperature to ensure your cheesecake bakes evenly and doesn’t crack. Make sure to adjust the top rack to the middle position to promote even baking.
In a large bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and cinnamon. Add in the melted unsalted butter and stir until well combined. You want the mixture to resemble wet sand.
Press the crumb mixture into a 10 ½ inch or 9-inch buttered springform pan. Use the bottom of a measuring cup to press it down firmly, lining the sides up to the middle of the pan edges. This forms a sturdy crust for your cheesecake.
Refrigerate the crust for at least 20 minutes. Chilling it will set the crust and help it hold its shape once baked.
While the crust is chilling, cover the outside of the springform pan with foil. This prevents water from leaking in during the baking process, which could ruin the cheesecake.
Ensure all your ingredients are at room temperature to achieve a smooth batter. In a stand mixer, beat the full-fat cream cheese on medium-low speed until it's light and fluffy. This should take about 2 to 3 minutes.
Add the granulated sugar and flour to the cream cheese, continuing to beat until well combined and creamy. Take your time here to ensure there are no lumps.
Add the eggs one at a time, beating well after each addition. This step is crucial as it incorporates air into the batter, making your cheesecake light and fluffy.
Mix in the sour cream and vanilla until just combined, taking care to scrape down the sides and bottom of the bowl. This ensures that all ingredients are well incorporated.
Pour the cheesecake batter into the prepared springform pan. Use a spatula to level the top for an even bake.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches the middle of the springform pan. This water bath helps to prevent cracking by maintaining a moist baking environment.
Bake in the preheated oven for 40 to 50 minutes. Do not open the oven door while baking; this can cause the cheesecake to collapse. At the 40-minute mark, check for doneness. The center should wobble slightly, and the edges should be puffed.
Once baked, turn off the oven and prop the door open, leaving the cheesecake inside for one hour. This gradual cooling helps prevent cracks.
After an hour, remove the cheesecake from the oven and place it on a cooling rack. Let it cool for about 2 hours until it’s cool to the touch before transferring it to the refrigerator.
To chill, use a butter knife to gently run around the edges of the cheesecake, then transfer it to the fridge to chill for at least 6 to 8 hours, or ideally overnight.
While the cheesecake is chilling, prepare the strawberry sauce. In a saucepan, combine the diced strawberries, 1 teaspoon of vanilla, ¾ cup of granulated sugar, lemon zest, and lemon juice. Stir and bring to a simmer over medium heat, cooking for about 10 minutes until the strawberries break down.
In a small bowl, mix the cornstarch with the water until fully dissolved. Add this mixture to the saucepan and stir until combined, allowing it to thicken.
Gently stir in the remaining halved strawberries and cook for one more minute to soften. The sauce should be syrupy; remove from heat and cool. Note that it will thicken as it cools.
Once cooled, if the sauce is too thick, stir in a bit of water to adjust the consistency. Top the chilled cheesecake with the strawberry sauce, ensuring the halved strawberries are facedown for a beautiful presentation.
Refrigerate the assembled cheesecake for at least 2 hours before serving. Garnish with fresh strawberries, slice, serve, and enjoy!
