Ingredients
Method
To Make the Crust
- Adjust the rack to the lower third of the oven and preheat to 325°F. (Do not use convection bake setting). Coat the sides and bottom of a 9-inch springform pan with 1/2 tablespoon of the melted butter. Line the bottom with parchment paper cut to size and brush with ½ tablespoon of butter.
- In a medium bowl, combine the graham crackers, brown sugar, cinnamon, vanilla, and remaining 3 tablespoons of butter. Press evenly into bottom of the springform pan.
To Make the Filling
- In a large bowl with an electric mixer, beat the cream cheese and sugar on low speed just until smooth. Blend in the cornstarch. Add the eggs, one at a time, beating at low speed until just incorporated, then fold in the vanilla extract, salt, and sour cream.
- Pour the mixture into the crust and smooth the top. Tap the pan a few times on the counter to release any air bubbles. Place the pan on a sheet pan.
- Bake 40 to 50 minutes, until the edges are set, but the center 3 inches still wiggle. (An instant-read thermometer should read 155°F when inserted in the center.)
- Cool completely on a wire rack, then refrigerate, covered, at least 6 hours and up to 2 days. Remove the springform and serve chilled, garnished with strawberries and glaze (if using).
To Make the Glaze
- Combine the sugar, cornstarch, and salt in a small saucepan. Stir in the berries and water. Cook over medium-low heat, stirring constantly until thickened and somewhat clarified. Reduce heat to low and continue to cook, stirring constantly, 2 more minutes. Strain if desired.
Notes
This recipe gets great results without baking the cake in a water bath (placing the pan, well wrapped in aluminum foil, inside a larger pan filled about ½ way with hot water). But if you want an especially creamy cake with less browning, you might want to try a water bath (used for the cake pictured here). Just remember any time you deviate from a written recipe, the baking time might change.