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).