Ingredients:

  • 1 ½ cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • ¼ tsp (1.5g) Salt
  • 16 oz (450g) Full-fat cream cheese, softened to room temperature
  • ½ cup (60g) Powdered sugar, sifted
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 1 lb (450g) Fresh strawberries, hulled and sliced
  • 2 tbsp (30ml) Lemon juice
  • 3 tbsp (35g) Powdered sugar
  • 1 tsp (5g) Cornstarch dissolved in 1 tbsp (15ml) water

Instructions:

  1. Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Place in the freezer for 10 minutes to set.
  2. Beat the softened cream cheese and powdered sugar until smooth. Stir in the vanilla extract.
  3. 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, then spread evenly over the chilled crust.
  4. In a saucepan, combine 1 cup of the sliced strawberries, lemon juice, and powdered sugar. Simmer over medium heat until berries break down.
  5. Stir in the cornstarch slurry and simmer for 1 more minute until thickened. Let the glaze cool completely.
  6. Spoon the cooled glaze over the remaining fresh strawberry slices and arrange them artfully atop the cheesecake. Chill for 4 hours before serving.