Creamy cheesecake topped with a fresh strawberry sauce makes for a delicious and impressive dessert.
Brush the bottom and sides of the springform pan with butter to coat.
Add butter to mixing bowl. With measuring cup in place, cook butter at 100°C (212°F) / 2 minutes / speed 1.
Add graham crackers and 15g (0.5oz) of sugar to the mixing bowl and mix for 10 seconds / speed 6. Transfer crust to the prepared pan and press into an even layer across bottom of pan. Cover and refrigerate. Clean the mixing bowl thoroughly.
Peel two slices of lemon peel with peeler. Cut the lemon in half and squeeze juice into fine metal sieve set over a small bowl. Set aside for sauce. Add lemon peel and remaining sugar to the mixing bowl and mix for 30 seconds / speed 10.
Add cream cheese and heavy cream plus eggs, vanilla, and cornstarch to the mixing bowl and mix for 60 seconds / speed 6. Pour cheesecake mixture into the springform pan over chilled crust and wrap tightly with plastic wrap.
Pour water into the mixing bowl. Attach the deep steaming tray to the mixing bowl. Place two wooden skewers or forks inside the tray to keep the pan from sitting directly on bottom of steamer. Place the cheesecake onto skewers and close the lid.
Steam the cheesecake for 70 minutes / 130°C (265°F) / speed 1. The cake will still be slightly liquid after steaming but will become firm as it cools. Chill for at least 4 hours before serving.
Remove the cheesecake from the steamer and allow to cool to room temperature. Transfer to refrigerator to chill for 4 hours. Wash and dry the mixing bowl.
Add strawberries, powdered sugar and reserved lemon juice to the mixing bowl.
With the measuring cup in place, mix for 10 seconds / speed 9.
Slice the chilled cheesecake and serve with strawberry sauce.
Replace strawberries with raspberries or blueberries for a different twist on this dessert.