Ingredients:

  • 200g graham cracker crumbs
  • 115g unsalted butter, melted
  • 25g granulated sugar
  • 1 pinch kosher salt
  • 450g full-fat cream cheese, room temperature
  • 120g powdered sugar, sifted
  • 240ml heavy whipping cream, cold
  • 5ml pure vanilla extract
  • 15ml lemon juice
  • 450g fresh strawberries, hulled and sliced
  • 50g granulated sugar (for topping)
  • 8g cornstarch
  • 2g lemon zest

Instructions:

  1. Pulse your graham crackers into fine crumbs and combine with 115g melted butter, 25g sugar, and salt. Note: Crumbs should feel like wet sand.
  2. Press the mixture into the bottom of a 23cm springform pan until it forms a solid, even layer.
  3. Place the pan in the freezer for 15 minutes. Note: This prevents the filling from picking up crumbs.
  4. Beat 450g room temp cream cheese with 120g powdered sugar and lemon juice until completely silky with no lumps.
  5. In a separate cold bowl, beat 240ml heavy cream and vanilla until stiff peaks form that don't slump.
  6. Gently incorporate the whipped cream into the cheese base using a spatula. Note: Do not stir vigorously or you will lose the air.
  7. Pour the filling over the crust and use an offset spatula to level the top until perfectly flat and edge to edge.
  8. Combine 450g sliced strawberries, 50g sugar, and lemon zest in a pan; simmer 5 mins, then stir in cornstarch slurry until the sauce turns translucent and thick.
  9. Cool the strawberry mixture completely before pouring over the cheesecake, then refrigerate for at least 6 hours until the center feels firm to a light touch.
  10. Run a thin knife around the edge before opening the springform latch. Note: This ensures the edges don't tear.