Instructions

1. Spray the bottom of a 9-inch springform pan with baking spray or lightly grease with butter or oil. Preheat oven to 350 degrees F.
2. In a small mixing bowl, mix together graham crumbs and melted butter. Press into bottom of springform pan. Bake 10 minutes. Set on cooling rack and set aside. Turn oven down to 300 degrees F.
3. In a large mixing bowl, mix together sugar and cream cheese until smooth and creamy. Add flour, salt, and lemon zest, and beat again until well combined.
4. Add eggs and egg yolks, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined.
5. Once springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tinfoil. Add paper towel between the pan and the foil to help absorb any water that may leak in water bath.
6. Pour cheesecake batter into springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.
7. Gently place in oven and bake for one hour. Try not to open the door of the oven for the entire cooking time. After the hour, open the door and check for doneness. It will be slightly jiggly in the centre still but sides should be set.
8. Once cheesecake is done, turn oven off, but keep in oven for an additional hour. This helps with preventing any cracking.
9. Remove cheesecake and allow to cool before covering and placing in refrigerator. I gently place a piece of paper towel on the cake and then Saran Wrap. This will absorb condensation that forms in the refrigerator.
10. It is best to serve after being refrigerated for at least 4 hours, preferably overnight.
11. To make strawberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until strawberries have softened and sauce has slightly thickened. Allow to cool completely before pouring onto cheesecake.