Ingredients:

  • 1.5 cups (180g) Graham cracker crumbs
  • 1/3 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted and slightly cooled
  • 0.25 tsp Salt
  • 16 oz (450g) Full-fat brick cream cheese, softened
  • 1 cup (120g) Powdered sugar, sifted
  • 1.5 cups (360ml) Cold heavy whipping cream (min 36% fat)
  • 1 tsp Pure vanilla extract
  • 1 tbsp Fresh lemon juice
  • 1 lb (450g) Fresh strawberries, hulled and sliced
  • 2 tbsp Granulated sugar
  • 0.5 tsp Lemon zest

Instructions:

  1. Combine graham cracker crumbs, 1/3 cup sugar, and salt. Mix in melted butter until the texture resembles wet sand. Press firmly into a 9-inch springform pan, extending 1 inch up the sides.
  2. Place the pan in the freezer for 15 minutes until the butter has solidified and the crust feels like a solid shell.
  3. In a chilled bowl, whip the cold heavy cream until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Mix in the vanilla extract and lemon juice.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain, being careful not to deflate the aeration.
  6. Spread the filling evenly into the prepared crust. Smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours until the center feels firm to the touch.
  7. Macerate the sliced strawberries by tossing them with 2 tablespoons of sugar and lemon zest. Let sit for 30 minutes until a glossy syrup forms, then spoon over the chilled cheesecake before serving.