# What you'll need:
→ Crust
01 - 200 g graham cracker crumbs
02 - 115 g unsalted butter, melted
03 - 25 g granulated sugar
→ Cheesecake Filling
04 - 450 g full‑fat cream cheese, softened
05 - 240 ml cold heavy cream
06 - 80 g powdered (icing) sugar
07 - 5 ml vanilla extract
08 - 15 ml fresh lemon juice
→ Strawberry Topping
09 - 450 g fresh strawberries, hulled and sliced
10 - 70 g granulated sugar
11 - 15 ml fresh lemon juice
12 - 8 g cornstarch
13 - 30 ml water
# Method:
01 - Combine graham cracker crumbs, melted unsalted butter and granulated sugar in a mixing bowl; stir until evenly moistened and the mixture holds together when pressed.
02 - Firmly press the crumb mixture into the bottom of a 23 cm springform pan to form an even layer; refrigerate while preparing the filling.
03 - Beat the softened cream cheese in a large bowl with an electric mixer until smooth and free of lumps; scrape down the sides as needed.
04 - Add powdered sugar, vanilla extract and lemon juice to the beaten cream cheese and continue to beat until fully incorporated and silk‑smooth.
05 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, taking care not to overwhip.
06 - Gently fold the whipped cream into the cream cheese mixture in three additions until uniform and light, maintaining volume.
07 - Spread the filling evenly over the chilled crust, smooth the surface with a spatula, cover and refrigerate until set, a minimum of 6 hours.
08 - Combine sliced strawberries, granulated sugar and lemon juice in a saucepan over medium heat; cook 5–8 minutes, stirring occasionally, until the fruit softens and releases juices.
09 - Whisk cornstarch with water to a slurry, stir into the hot strawberry mixture and cook 1–2 minutes more until the mixture thickens; remove from heat and cool completely.
10 - Release the chilled cheesecake from the springform pan, spoon the cooled strawberry topping over the top, slice and serve chilled.
