loosely adapted from this King Arthur Flour Recipe
for the cheesecake:
for the glaze:
* Feel free to instead use graham crackers. Just use 1 tablespoon more butter with them.
** If you don’t have small strawberries, no worries—hull and slice them, and fan them out in a pretty design on the surface instead.
To store and make ahead: This keeps super well in the fridge. If you’re making it for guests, you can make it about 12-24 hours ahead of time and chill it (you might want to brush it with the glaze at the last moment, so it doesn’t get messed up from cling wrap). After a day or so, the strawberries will start weeping a little, but the leftovers are still amazing. If you want to store it longer, it freezes beautifully. I like to individually wrap them in plastic wrap, and then freeze. Thaw in the refrigerator overnight.
Find it online: https://cardamomandtea.com/515/strawberry-sumac-cheesecake/