Start by crushing your graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Transfer the crumbs to a bowl and pour in the melted butter, mixing until evenly coated. Press this mixture firmly into the bottom of your springform pan, using the back of a spoon or your fingers to create an even crust. Chill in the fridge for 15 minutes to set.
While the crust chills, beat the softened cream cheese and sugar together in a large bowl until smooth and creamy—this should take about 2 minutes and will smell slightly tangy and look fluffy. Add the lemon juice and vanilla, mixing just until combined, then gently fold in the chopped strawberries, leaving some chunks for texture and visual appeal.
In a separate bowl, whip the chilled heavy cream until soft peaks form—listen for gentle swirls and see the cream hold its shape. Carefully fold the whipped cream into the cream cheese mixture, using a spatula to keep the filling light and airy.
Pour the luscious filling over the chilled crust, smoothing the top with a spatula. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm and set.
Before serving, slice the remaining strawberries for topping and arrange them on the cheesecake's surface for a vibrant, juicy finish. Optionally, drizzle with honey or a balsamic glaze for extra flavor. Carefully remove the sides of the springform pan and transfer your beautiful cheesecake to a serving plate.
Enjoy this creamy, fruity dessert chilled—slice with a sharp knife, wiping it clean between cuts for neat slices. It’s perfect for a summer gathering or a quick treat that looks as stunning as it tastes.
