Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits)
- 6 tablespoons unsalted butter, melted
- 900g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups fresh strawberries, hulled and chopped
- 2 tablespoons cornstarch
- 1/4 cup water
- Additional fresh strawberries for garnish
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan. Chill in the refrigerator.
- Beat the cream cheese until smooth. Gradually add sugar and mix well.
- Add eggs one at a time, beating gently after each. Stir in vanilla extract and lemon juice.
- Pour the cream cheese filling over the chilled crust.
- Bake for 50–60 minutes, until edges are set and center slightly jiggles. Turn off oven and leave door slightly open for 1 hour.
- Remove cheesecake and cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the strawberry glaze: mix chopped strawberries, sugar, cornstarch dissolved in water in a saucepan over medium heat. Stir until thickened. Cool completely.
- Spread the glaze over the chilled cheesecake. Garnish with fresh strawberries before serving.
Notes
Avoid overmixing the batter to prevent cracks.
Let the cheesecake cool gradually for a smooth surface.
The strawberry topping can be replaced with other fruit glazes.
- Prep Time: 30
- Cook Time: 60