# Ingredient List:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 1 cup heavy cream, cold
06 - 2/3 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
→ Strawberry Topping
09 - 1 pound fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water
# How to Prepare:
01 - Combine graham cracker crumbs, melted butter and granulated sugar in a medium bowl; mix until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
02 - Beat the softened cream cheese in a large bowl until smooth and free of lumps. Add powdered sugar, vanilla extract and lemon juice, then beat until fully incorporated and silky.
03 - Whip the cold heavy cream to stiff peaks in a separate chilled bowl. Gently fold the whipped cream into the cream cheese mixture using a spatula until uniform and aerated.
04 - Spread the filling evenly over the chilled crust and smooth the surface with an offset spatula. Cover and refrigerate for at least 6 hours, or until the filling is firm to the touch.
05 - Combine sliced strawberries, granulated sugar and lemon juice in a saucepan and cook over medium heat, stirring occasionally, until the berries release their juices and soften, about 5–8 minutes.
06 - Whisk cornstarch and water until smooth, then stir into the simmering strawberries. Cook for 1–2 minutes more, until the mixture thickens and becomes glossy. Remove from heat and cool completely.
07 - Release the springform ring and transfer the set cake to a serving plate if desired. Spoon the cooled strawberry topping over the chilled filling, slice and serve cold.
