New York Cheesecake with Strawberry Compote

In a medium bowl, combine graham cracker crumbs and granulated sugar. Whisk together.

Pour in melted unsalted butter and mix with a fork until the crumbs are evenly moistened and clump together.

Generously grease a 9-inch springform pan with oil. Press the crumb mixture firmly and evenly into the bottom of the pan to form a flat surface.

Bake the crust in a preheated oven at 350°F (175°C) for 8 minutes. Remove from oven and let cool completely on a wire rack.

In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add granulated sugar and beat until well combined and smooth.

Add the eggs one at a time, beating on low speed until just combined after each addition. Add the egg yolk and beat until incorporated. Do not overmix.

Stir in heavy cream, sour cream, vanilla extract, salt, and cornstarch. Mix on low speed until just combined and smooth. Be careful not to overmix.

Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped pan into a larger roasting pan or baking dish. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

Carefully place the roasting pan with the cheesecake into a preheated oven at 325°F (160°C). Bake for 45 minutes, or until the edges are set and the center is still slightly jiggly. Do not overbake.

Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate overnight, or for at least 4-6 hours.

Wash and hull the fresh strawberries. Cut them in half, or quarters if they are large.

In a medium saucepan, combine the sliced strawberries and granulated sugar. Let sit for 15 minutes. Turn heat to medium and bring to a simmer, stirring occasionally, until the strawberries release their juices and begin to break down. Simmer for about 10 minutes, or until slightly thickened.

For a smoother compote, take about one-third of the compote and blend it in a blender or with an immersion blender until smooth. Stir the blended portion back into the remaining compote.

Let the compote cool completely. It will thicken further as it cools.

Carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Release the sides of the pan.

Slice the cheesecake into wedges. Serve each slice with a generous spoonful of the strawberry compote.