Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (360ml) heavy whipping cream, ice-cold
  • 1 tbsp (15ml) lemon juice
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) cornstarch dissolved in 1 tbsp (15ml) water

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  2. Firmly press the mixture into the bottom of a 9-inch springform pan using the bottom of a flat measuring cup to pack it tightly.
  3. Place the pan in the freezer for 10 minutes to lock in the structure.
  4. Beat the softened cream cheese and powdered sugar until smooth and airy (about 2–3 minutes). Stir in the vanilla and lemon juice.
  5. In a separate chilled bowl, beat the ice-cold heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula in a figure-eight motion until no white streaks remain.
  7. Pour the filling over the chilled crust, smooth the top with a spatula, and refrigerate for at least 6 hours.