Ingredients:

  • 10 oz (280 g) Graham Crackers or Digestive Biscuits
  • 2 Tbsp (30 g) Granulated Sugar (for crust)
  • 5 Tbsp (70 g) Unsalted Butter, melted
  • 1/4 tsp (1 g) Salt
  • 32 oz (900 g) Full-Fat Cream Cheese, softened
  • 1 1/2 cups (180 g) Confectioners' (Icing) Sugar, sifted
  • 2 cups (480 ml) Heavy Whipping Cream, cold
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 2 tsp (10 ml) Vanilla Extract
  • 1 tsp (2 g) Lemon Zest
  • 1 lb (450 g) Fresh Strawberries, sliced
  • 1/4 cup (50 g) Granulated Sugar (for topping)
  • 2 Tbsp (30 ml) Water
  • 1 tsp (5 g) Cornflour (Cornstarch), mixed with 1 tsp cold water to form a slurry

Instructions:

  1. Prepare the Pan: Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Line the bottom with a circle of parchment paper.
  2. Crush the Biscuits: Process the graham crackers/digestives until fine crumbs form. Transfer the crumbs to a medium bowl.
  3. Mix the Base: Pour in the melted butter, 2 Tbsp sugar, and salt. Stir thoroughly until all crumbs are evenly coated and resemble wet sand.
  4. Press and Chill: Pour the mixture into the prepared pan. Press the crumbs firmly and evenly across the bottom and slightly up the sides (about 1 inch). Place the crust in the freezer for 30 minutes, or the refrigerator for 1 hour, to set properly.
  5. Whip the Cream: In a large, chilled bowl, whip the cold heavy cream until stiff peaks form. Set aside in the fridge.
  6. Prepare the Cheese Base: In a separate large bowl, beat the softened cream cheese, sifted icing sugar, vanilla extract, lemon juice, and lemon zest until completely smooth, light, and fluffy (2-3 minutes).
  7. Combine and Fold: Gently fold the whipped cream into the cream cheese mixture in three stages using a large rubber spatula. Incorporate fully without deflating the air, stopping as soon as no white streaks remain.
  8. Fill and Chill: Pour the filling mixture over the chilled crust and smooth the top. Cover the pan loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until completely firm.
  9. Macerate for Glaze: Roughly chop 2/3 of the strawberries. Combine them in a small saucepan with the 1/4 cup sugar and 2 Tbsp water.
  10. Simmer and Thicken: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for about 3 minutes until softened. Stir in the cornflour slurry and cook for 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
  11. Cool the Glaze: Remove the glaze from heat and allow it to cool completely to room temperature.
  12. Finish and Decorate: Once the cheesecake is set, carefully remove it from the springform pan. Pour the cooled strawberry glaze over the top. Decorate the perimeter with the remaining fresh, sliced strawberries just before serving.