# Ingredient List:
→ 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
# Steps:
01 - Combine graham cracker crumbs, melted butter and granulated sugar in a bowl; mix until evenly moistened. Press mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - 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.
03 - Whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula to preserve volume until homogeneous and smooth.
04 - 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 set.
05 - In a saucepan combine the sliced strawberries, granulated sugar and lemon juice. Cook over medium heat for 5 to 8 minutes, stirring occasionally, until the berries release their juices and begin to soften.
06 - Whisk the cornstarch and water until smooth, then stir into the hot strawberry mixture. Cook 1 to 2 minutes more, stirring, until the sauce thickens. Remove from heat and cool completely.
07 - Release the springform ring, transfer the set cheesecake to a serving plate and spoon the cooled strawberry topping over the surface. Slice and serve chilled.
