# Components:
→ Crust
01 - 2 cups (200 g) graham cracker crumbs
02 - 1/2 cup (115 g) unsalted butter, melted
03 - 2 tbsp (25 g) granulated sugar
→ Cheesecake Filling
04 - 16 oz (450 g) cream cheese, softened
05 - 1 cup (240 ml) heavy cream, cold
06 - 2/3 cup (80 g) powdered sugar
07 - 1 tsp vanilla extract
08 - 1 tbsp lemon juice
→ Strawberry Topping
09 - 1 lb (450 g) fresh strawberries, hulled and sliced
10 - 1/3 cup (70 g) granulated sugar
11 - 1 tbsp lemon juice
12 - 1 tbsp cornstarch
13 - 2 tbsp water
# Directions:
01 - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Refrigerate while preparing the filling.
02 - In a large bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice, and continue to beat until well combined.
03 - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
04 - Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or until set.
05 - In a saucepan, combine strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-8 minutes, stirring occasionally, until strawberries release their juices and begin to soften.
06 - In a small bowl, mix cornstarch and water until smooth. Stir into the strawberry mixture and cook for another 1-2 minutes, until thickened. Allow topping to cool completely.
07 - Once the cheesecake is set, remove from the springform pan and spoon the cooled strawberry topping over the cheesecake. Slice and serve chilled.
