# 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 (confectioners') sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon fresh lemon juice
→ Strawberry topping
09 - 1 pound fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 tablespoon fresh 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 until the mixture is evenly moistened. Press firmly into the base of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
02 - Beat the softened cream cheese in a large bowl with an electric mixer until smooth and free of lumps. Scrape the bowl as needed to ensure even texture.
03 - Add powdered sugar, vanilla extract and lemon juice to the cream cheese and continue to beat until fully incorporated and silky.
04 - Whip the cold heavy cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the cream cheese mixture with a spatula until homogenous and light, avoiding overmixing.
05 - Spread the filling evenly over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, or until firmly set.
06 - Place the sliced strawberries, granulated sugar and lemon juice in a saucepan over medium heat. Cook 5–8 minutes, stirring occasionally, until the strawberries release their juices and soften.
07 - Whisk cornstarch with water until smooth, stir into the strawberry mixture and cook 1–2 minutes more until thickened. Remove from heat and cool completely before topping the chilled cheesecake.
08 - Release the springform pan, transfer the cheesecake to a serving plate, spoon the cooled strawberry topping over the surface, slice and serve chilled.
