Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2.25 tbsp granulated sugar
  • 0.25 tsp kosher salt
  • 16 oz full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1.5 cups cold heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1 tbsp freshly squeezed lemon juice
  • 1 lb fresh strawberries, stemmed and sliced
  • 0.25 cup granulated sugar
  • 1 tsp cornstarch

Instructions:

  1. In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and salt. Stir in melted butter until it resembles wet sand. Press firmly into a 9-inch springform pan and freeze for 10 minutes.
  2. In a small saucepan, combine sliced strawberries, 1/4 cup granulated sugar, and cornstarch. Simmer over medium heat for 5 minutes until thickened into a reduction. Remove from heat and let cool completely.
  3. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  4. In a separate chilled bowl, whisk the heavy whipping cream, vanilla extract, and lemon juice until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  5. Pour the filling over the prepared crust. Swirl the cooled strawberry reduction into the top of the cheesecake. Refrigerate for at least 4 hours before serving.