Instructions
Step 1: In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a springform pan to form a crust. Chill in the refrigerator for at least 30 minutes.
Step 2: In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 4: Pour the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight for best results.
Step 5: Just before serving, top the cheesecake with a layer of strawberry jam or glaze. Arrange fresh whole strawberries on top for a stunning finish.
Storage Information
Store the cheesecake in the refrigerator, covered, for up to 4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator before serving.
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