Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened to room temperature
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 ½ cups Heavy whipping cream, cold
- 1 pound Fresh strawberries, hulled and sliced
- 2 tablespoons Granulated sugar (for the strawberry topping)
- 1 teaspoon Lemon juice
Instructions
- Step 1: Prepare the Graham Cracker Crust
In a medium-sized bowl, combine the graham cracker crumbs and the melted unsalted butter. Stir the mixture until it feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to ensure an even, compact layer. Place the pan in the refrigerator to chill while you prepare the filling. - Step 2: Create the Creamy Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and lump-free. Add the vanilla extract and mix again. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the air, as this keeps the cheesecake light and airy. Pour the filling over the prepared crust and smooth the top with an offset spatula. - Step 3: Prepare the Strawberry Topping and Chill
In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let them sit for 10 minutes to release their natural juices. Arrange the strawberries beautifully over the top of the cheesecake. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the firmest texture. Slice and serve directly from the fridge.
- Cook Time: 20 minutes (plus 4 hours chilling time)