Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowls
- Medium mixing bowl
- Food processor or blender
- Spatula
- Measuring cups and spoons
- Aluminum foil
- Roasting pan or large baking dish (for water bath)
Step-by-Step Instructions
First, we tackle the foundation. I combine the graham cracker crumbs, melted butter, and brown sugar right in the springform pan, using my fingers to press it firmly and evenly into the bottom and about halfway up the sides. I used to just press it into the bottom, but bringing it up the sides creates a beautiful, tall slice and contains the filling perfectly. I pop this into a preheated 325°F (160°C) oven for 10 minutes to set. That toasty smell is your signal that you’re starting off right. Let it cool slightly while you work on the filling.
Now for the heart of the cheesecake. In my stand mixer, I beat the room-temperature cream cheese for a full two minutes until it’s completely smooth and fluffy. This extra time is my secret weapon—it ensures no lumps remain. I then add the sugar and beat again until it’s dissolved. Next comes the sour cream, flour, and vanilla, mixed just until combined. With the mixer on low, I add the eggs one at a time, letting each fully incorporate before adding the next. I stop mixing the second the last egg is in; over-beating incorporates too much air and can cause cracks.
Here’s where the magic happens. I pour about one-third of the plain batter into the prepared crust. For the remaining batter, I gently fold in the strawberry puree and a drop of food coloring. I’ve learned the hard way that using the mixer here can deflate the batter, so I fold by hand until it’s a uniform, beautiful pink. I carefully pour the pink batter over the white layer in the pan. To create a simple marbled effect, I’ll sometimes run a knife or skewer in a quick swirl—just once or twice, not too much.
The final act is the water bath, which is the key to creamy perfection. I wrap the outside of my springform pan tightly in two layers of heavy-duty aluminum foil to prevent leaks. I place the pan in a larger roasting dish, pour the pink batter in, and then slowly pour hot water into the roasting dish until it comes about halfway up the sides of the springform. The steam from this bath gently bakes the cheesecake, preventing cracks and ensuring an ultra-creamy texture. I bake it for about 60-70 minutes until the edges are set but the center still has a slight, confident jiggle.(See the next page below to continue…)