# What You'll Need:
→ 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
# Directions:
01 - Combine graham cracker crumbs, melted butter and granulated sugar in a medium bowl; stir until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form a compact crust.
02 - Place the pan in the refrigerator to firm the crust while you prepare the filling, about 10–15 minutes.
03 - Beat the softened cream cheese in a large bowl until smooth and free of lumps. Add powdered sugar, vanilla extract and lemon juice; continue beating until fully incorporated and silky.
04 - In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until the mixture is homogeneous and light.
05 - Spread the filling evenly over the chilled crust and smooth the surface with a spatula. Cover and refrigerate for at least 6 hours or until fully set.
06 - Combine sliced strawberries, granulated sugar and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, 5–8 minutes until the fruit releases juices and softens. Whisk cornstarch with water until smooth, stir into the berries and cook 1–2 minutes more until thickened. Remove from heat and cool completely.
07 - Remove the chilled cake from the springform pan, spoon the cooled strawberry topping over the surface, slice and serve chilled. Garnish as desired.
