The Best Baked Strawberry Cheesecake (Gluten-Free Option)

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it out.
4. Bake for 10 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).
2. Add sour cream, vanilla extract, and cornstarch (if using). Mix until combined.
3. Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
4. Pour the filling over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake

1. Wrap the bottom of the springform pan in foil to prevent leaks. Place the pan in a larger baking dish and fill the dish with hot water (about 1 inch high) to create a water bath.
2. Bake for 55-65 minutes, or until the edges are set, and the center jiggles slightly when shaken.
3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This prevents cracking.
4. Chill in the refrigerator for at least 6 hours or overnight.

4. Prepare the Strawberry Topping

1. In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices (about 5 minutes).
2. Stir in the cornstarch slurry and cook until the mixture thickens. Let it cool completely.

5. Assemble and Serve

1. Spread the cooled strawberry topping over the chilled cheesecake.
2. Garnish with fresh strawberries for an extra touch.
3. Slice and serve!

Tips for Gluten-Free Option

• Use gluten-free graham crackers or almond flour for the crust.
• Ensure all other ingredients are certified gluten-free (e.g., cornstarch, vanilla extract).