FOR THE CHEESECAKE
3 8-oz. blocks cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
1 tsp. lemon zest
Sliced strawberries, for garnish
FOR THE CRUST
15 graham crackers, crushed
5 tbsp. butter, melted
2 tbsp. sugar
pinch of kosher salt
FOR THE SAUCE
1 c. strawberry preserves
2 tsp. water (or lemon juice)
Preheat oven to 325º and grease a 9” springform pan with cooking spray. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest.
Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9” springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.