Drizzle 1/2 cup strawberry sauce over the top (or create a pretty drizzle pattern), add dollops of whipped cream if desired, release the springform sides, slice with a hot, clean knife (wipe knife between cuts) and serve.
Timing summary
Active prep: 25–35 minutes
Bake time (water bath): 70–80 minutes
Oven cool time: 1 hour (in oven with door cracked)
Chilling time: minimum 6 hours (overnight recommended)
Total time (including chilling): ~8½–10 hours (mostly hands-off during chill)
Tips for guaranteed success (texture, flavor, presentation)
Room temperature ingredients: Make sure cream cheese, sour cream and eggs are at room temperature — this prevents lumps and ensures a silky batter.
Avoid over-mixing: Once eggs are added, mix on low and stop as soon as eggs are incorporated to reduce air in the batter and avoid cracking.
Water bath matters: Wrapping the springform tightly in foil and using the water bath gives a more even bake and a creamier texture by stabilizing oven heat and humidity.
Cool slowly: Rapid cooling causes cracks and slightly rubbery texture; the gradual cool (oven → room → fridge) is kinder to the cheesecake.
Strawberry puree intensity: For brighter strawberry flavor, reduce added sugar slightly or simmer the puree for a few minutes to concentrate it (taste as you go).
Crust firmness: If your crust feels too loose, add an extra tablespoon or two of melted butter next time (but don’t overdo it — too oily = soggy).
Clean slices: Run a sharp knife under hot water, dry it, and slice; wipe the blade between cuts for neat pieces.
Variations & substitutions
