# What You 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 (1 lb) full-fat cream cheese, softened
05 - 1 cup heavy cream, cold
06 - 2/3 cup powdered (confectioners') sugar
07 - 1 teaspoon pure 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 cold water
# Directions:
01 - Combine graham cracker crumbs, melted butter and granulated sugar in a medium bowl until evenly moistened; press firmly and evenly into the bottom of a 9-inch springform pan to form a compact crust.
02 - Transfer the pan to the refrigerator while you prepare the filling so the crust firms and sets.
03 - Beat softened cream cheese in a large bowl until smooth and free of lumps; add powdered sugar, vanilla and lemon juice and beat until fully incorporated and silky.
04 - Whip the cold heavy cream to stiff peaks in a separate bowl, then gently fold the whipped cream into the cream cheese mixture until homogeneous and light, taking care not to deflate the mixture.
05 - Spread the filling evenly over the chilled crust, smooth the surface with a spatula, cover and refrigerate at least 6 hours (preferably overnight) until firmly set.
06 - Place sliced strawberries, granulated sugar and lemon juice in a saucepan over medium heat; cook 5–8 minutes until berries release juices and soften. Mix cornstarch with cold water until smooth, add to the pan and cook 1–2 minutes more until the mixture thickens; remove from heat and cool completely.
07 - Release the cheesecake from the springform pan, spoon the cooled strawberry topping over the set filling, slice with a sharp knife and serve chilled. Store leftovers refrigerated.
