Delicious STRAWBERRY CHEESECAKE|Mini Kitchen | Real Food| ASMR Cooking

Preheat the oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs and melted butter until evenly mixed.

Press the crumb mixture into the bottom of a springform pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth and creamy.

Add sugar and beat until well combined.

Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.

Add vanilla extract, lemon juice, and salt; mix until smooth.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Pour the filling over the prepared crust in the springform pan.

Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Prepare the strawberry topping by slicing fresh strawberries and mixing with sugar and lemon juice.

Once chilled, top the cheesecake with the strawberry mixture before serving.

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