Strawberry Cheesecake
Set oven temperature to 320°F. Line the bottom of an 8-inch springform pan with a circle of parchment paper and grease the pan. Lubricate the edges.
To make the crust, combine the crushed cookies with the melted butter. Distribute the mixture evenly over the bottom and edges of the pan that has been prepared.
Fill the molds:
Get the cream cheese smooth by beating it. Just before combining, beat in the flour, sour cream, sugar, lemon zest, and vanilla. Gradually beat in the eggs, beating just until combined.
Evenly distribute the contents into the pie shell. The middle should be almost set after 55 to 60 minutes in the oven. Before chilling for four hours, let cool in the oven for one hour.
Prepare the strawberry garnish:
To make a syrup, combine the chopped strawberries, lemon juice, sugar, and vanilla in a saucepan and cook for 10 minutes. Stir the cornstarch and water into the pot until it forms a slurry. Continue cooking for 1 minute after adding the halved strawberries.
When the strawberry topping has cooled, it will thicken a little. If you pour it gently with a spoon, it should ooze. If the consistency is too thin, thin it up a little more with water or cornstarch slurry.
Transfer the cheesecake to a serving platter after removing it from the pan. Arrange the cut strawberries with the cut sides facing down and spread the strawberry topping equally over the top. Hold off on serving for another two hours.
Garnish each slice of cheesecake with more strawberry topping. Refrigerated leftovers will keep for two or three days.
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