Instructions

1. 1

   Make the crust. Stir the graham cracker crumbs and sugar together, then pour in the melted butter and mix until every crumb is damp and holds together when pressed. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to pack it tight — a loose crust crumbles when you slice. Chill in the freezer for 15 minutes while you make the filling.

2. 2

   Beat the filling base. With an electric mixer on medium speed, beat the softened cream cheese and sugar until completely smooth and fluffy, about 2–3 minutes. Scrape the bowl once halfway through. Mix in the vanilla and lemon juice until combined. The lemon juice brightens the flavor and balances the richness — don't skip it.

3. 3

   Whip the cream and fold. In a separate chilled bowl, whip the heavy cream to stiff peaks. You'll know it's ready when the cream holds its shape on the whisk and doesn't slide. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest. Use a spatula in slow sweeping motions to keep as much air as possible — this is what gives the cheesecake its tall, mousse-like texture.

4. 4

   Fill the crust. Pour the filling over the chilled crust and spread it into an even layer with an offset spatula or the back of a spoon. The surface should be smooth and slightly domed in the center. Cover with plastic wrap (don't let it touch the top) and refrigerate for at least 4 hours, or overnight for the cleanest slices.

5. 5

   Make the strawberry topping. Toss the sliced strawberries with sugar and lemon juice in a saucepan over medium heat. Cook for 3–4 minutes until the berries soften and release their juices. Stir in the cornstarch slurry and cook for another minute until the glaze thickens enough to coat the back of a spoon. Let it cool completely before spooning over the cheesecake — warm topping will melt the filling.

6. 6

   Top and serve. Spread the cooled strawberry topping over the set cheesecake. For clean slices, run a sharp knife under hot water and wipe it between each cut.

Used in this recipe: 9-Inch Springform Pan · Electric Hand Mixer · 3-Quart Saucepan (Amazon, affiliate links)