Classic Cheesecake with Strawberry Jam

Prepare the crust. Rub 75 g of soft butter with 50 g of powdered sugar, the egg yolk, salt and vanilla until the mixture becomes light. Sift 135 g of flour into the mixture and stir quickly. Do not warm the dough with your hands. Transfer to plastic wrap, flatten and refrigerate for 1 hour.

Roll out the dough between two sheets of parchment and prick it with a fork. Bake at 190°C (375°F) for 10–15 minutes. Let it cool.

Prepare the cheesecake pan. I used an 18 cm (7 in) cake ring; you can use a springform pan. Grease the sides generously with butter so that the finished cheesecake comes out easily.

Grind the cooled crust into crumbs, add 35 g of soft butter and mix. Form the sides and bottom of the cheesecake crust using a flat-bottomed glass.

Bake the crust for 10 minutes at 180°C (350°F), then refrigerate.

Stir 600 g of room temperature cream cheese with 130 g of sugar, then add 2 eggs one at a time, vanilla and 150 g of heavy cream. Pour the mixture over the cooled base and spread evenly.

Bake for 90–120 minutes at 110°C (230°F). Place another baking pan with boiling water on the bottom of the oven. The center of the finished cheesecake should jiggle slightly. Leave the cheesecake to cool in the switched-off oven, then cover with plastic wrap and refrigerate overnight.

Prepare the jam. Cut 300 g of strawberries, add 100 g of sugar and 20 g of cornstarch. Bring to a boil, stirring all the time; the mixture will be quite thick. Blend with a hand blender until smooth. Cover with plastic wrap touching the surface and refrigerate overnight.

The next day, carefully remove the cheesecake from the ring or pan. Stir the jam and spread it on the cheesecake with a pastry bag or spoon.