# What You'll Need:
→ Crust
01 - Graham cracker crumbs — 2 cups
02 - Unsalted butter, melted — 1/2 cup
03 - Granulated sugar — 2 tablespoons
→ Cheesecake filling
04 - Cream cheese, softened — 16 ounces
05 - Heavy cream, cold — 1 cup
06 - Powdered sugar — 2/3 cup
07 - Vanilla extract — 1 teaspoon
08 - Fresh lemon juice — 1 tablespoon
→ Strawberry topping
09 - Fresh strawberries, hulled and sliced — 1 pound
10 - Granulated sugar — 1/3 cup
11 - Fresh lemon juice — 1 tablespoon
12 - Cornstarch — 1 tablespoon
13 - Cold water — 2 tablespoons
# Directions:
01 - Combine graham cracker crumbs, melted butter and granulated sugar in a medium bowl until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
02 - Beat the softened cream cheese in a large bowl with an electric mixer until smooth and free of lumps. Add powdered sugar, vanilla extract and lemon juice; continue beating until the mixture is silky and homogenous.
03 - Whip the cold heavy cream in a separate bowl to stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated and aerated.
04 - Spread the filling evenly over the chilled crust and smooth the surface with a spatula. Cover and refrigerate for a minimum of 6 hours or overnight until firmly set.
05 - Place the sliced strawberries, granulated sugar and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, for 5 to 8 minutes until the berries release their juices and begin to soften.
06 - Whisk the cornstarch with the cold water until smooth, then stir this slurry into the simmering strawberry mixture. Cook for 1 to 2 minutes more, until the mixture thickens and becomes glossy. Remove from the heat and cool completely.
07 - Release and remove the springform ring, transfer the cheesecake to a serving plate if desired, and spoon the cooled strawberry topping over the set filling. Slice and serve chilled.
