Blend strawberries and sugar in a food processor or blender until smooth.

Pour the puree into a saucepan and cook over medium heat. Stir occasionally.

When it begins to bubble, reduce to medium-low and cook for 30 more minutes.

Stir frequently and scrape the pan to prevent scorching.

Once thick and dark red, pour into a bowl and cool to room temperature. Refrigerate until ready to use.

Pro Tip: This reduction can be made up to 3 days in advance.

Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch springform pan with parchment.

Mix butter, flour, powdered sugar, and salt until a soft, crumbly dough forms.

Press evenly into the bottom of the pan. Prick with a fork.

Bake for 22–25 minutes until lightly golden around the edges.

Cool on a rack while you prepare the filling. Lower the oven to 300°F (150°C) and place a tray of hot water on the bottom rack for a water bath effect.

Whisk sugar and cornstarch in a bowl. Massage lemon zest into the mixture for added brightness.

In a large bowl, beat cream cheese until smooth. Add sugar mixture and beat until combined.

Mix in sour cream, ½ cup strawberry reduction, and vanilla extract.

In a separate bowl, whisk eggs. Add to batter gradually while mixing on low.

Scrape the bowl thoroughly for a smooth consistency.

Pour the batter into the crust-lined pan.

Bake at 300°F for 20 minutes, then reduce to 225°F and bake for another 2 hours.

Turn off the oven and let the cheesecake sit inside for 1 hour with the door closed.

Remove from oven and cool at room temperature for 2 hours.

Cover and refrigerate for at least 4 hours or overnight for best results.

Once fully chilled, release cheesecake from the springform pan.

Spoon remaining strawberry reduction on top and spread evenly.

Garnish with fresh strawberries and a sprinkle of flaky sea salt if desired.

Slice with a warm, clean knife for perfect cuts.