Ingredients:

  • 1½ cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz full-fat cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup heavy whipping cream, chilled
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Combine 1½ cups graham cracker crumbs, 1/3 cup melted unsalted butter, and 2 tbsp granulated sugar in a medium bowl until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan; refrigerate to set.
  3. In a large bowl, beat 16 oz softened cream cheese and 1/2 cup powdered sugar until smooth and devoid of lumps.
  4. Stir 1 tsp vanilla extract and 1 tbsp fresh lemon juice into the cream cheese mixture until fully incorporated.
  5. In a separate chilled bowl, whip 1 cup chilled heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula until combined, maintaining the air bubbles.
  7. Pour the filling over the chilled crust, smooth the top with an offset spatula, and refrigerate for at least 6 hours.
  8. Combine 1 lb sliced strawberries, 1/4 cup granulated sugar, and 1 tbsp fresh lemon juice in a saucepan over medium heat; simmer for 5–8 minutes until berries soften.
  9. Whisk 1 tsp cornstarch into 1 tbsp water to create a slurry, stir it into the saucepan, and boil for 1 minute until the sauce thickens into a glossy glaze.
  10. Allow the strawberry glaze to cool completely to room temperature before pouring it over the set cheesecake.