Preheat the oven to 400°F. Lightly grease an 8’’ springform pan.

To make crust:

Combine the flour, sugar, salt and butter in a mixer. Mix until crumbly. Then, add the egg and continue mixing until a soft dough forms.

Press the dough into the bottom and an inch up the sides of the greased pan. Bake for 15 minutes, until your crust is light golden brown. Remove pan from the oven and cool to room temperature. Reduce the oven temperature to 325°F.

To make the filling:

Place the cream cheese in a mixer with a paddle. Add the sugar and flour, and mix at a low speed until there are no lumps in the mixture. To be sure that the cheese is not sticking, scrape the bottom and sides of the bowl at least twice during the process.

Add the lemon zest, lemon juice, salt, and vanilla. Mix to combine. Add the eggs, one at a time, scraping the mixing bowl between each egg. Mix until incorporated. Stir in the sour cream.

Pour the filling over the crust and bake for 60 minutes, until the edges of the cake are set one inch in from the edge. The middle should jiggle when you nudge the pan; in fact, the cake will look underbaked.

Prop open the oven door and let the cheesecake cool slowly for 1 hour. During this time the center will finish setting. Cooling the cake slowly will ensure a smooth and even texture inside and prevent the top from cracking. Once the cake has cooled for 1 hour, it can be refrigerated overnight, if needed.

To make the glaze:

Stir together the sugar and strawberries. Place over medium heat and cook, stirring constantly, until the mixture boils becomes clear, and thickens.

Remove from heat and let the mixture cool to room temperature. Spoon the mixture over the cooled cheesecake. Refrigerate the cake until you’re ready to serve.