Ingredients:

  • 200g graham cracker crumbs (approx. 1.5 cups)
  • 115g unsalted butter (1/2 cup), melted and cooled
  • 50g granulated sugar (1/4 cup)
  • 0.5 tsp kosher salt
  • 680g full-fat cream cheese (24 oz / 3 blocks), softened
  • 150g powdered sugar (1.25 cups), sifted
  • 360ml heavy whipping cream (1.5 cups), chilled
  • 120g sour cream (1/2 cup), room temperature
  • 1 tbsp fresh lemon juice
  • 2 tsp pure vanilla paste
  • 450g fresh strawberries, hulled and sliced
  • 2 tbsp apricot jam or honey, melted

Instructions:

  1. Combine graham crumbs, sugar, and salt in a bowl. Stir in melted butter until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Freeze for 10 minutes to set the moisture-lock barrier.
  3. In a chilled bowl, whip the heavy cream until stiff peaks form. Place in the refrigerator to maintain stability.
  4. In a separate large bowl, beat the softened cream cheese and sifted powdered sugar until completely smooth. Incorporate the sour cream, lemon juice, and vanilla paste.
  5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Pour into the prepared crust and smooth the top with an offset spatula.
  6. Chill the cheesecake in the refrigerator for at least 6 hours, or ideally overnight, to allow the fats to emulsify and set.
  7. Before serving, arrange sliced strawberries on top and brush with melted apricot jam for a professional glaze.