Crust: Mix granulated sugar and graham cracker crumbs in a medium-sized basin. Add melted butter and stir until fully incorporated. Line the bottom of a 9-inch springform pan with the mixture. While the filling is being prepared, place in the refrigerator.
Filling: Smoothly whip softened cream cheese in a large basin. Beat in the lemon juice, vanilla essence, and granulated sugar until smooth. Gradually add the eggs, beating well after each addition. Add the sour cream and stir.
Strawberry layer: Put sliced strawberries, granulated sugar, cornstarch, and water in a small saucepan. Stirring regularly, cook over medium heat until the liquid thickens and the strawberries soften. Allow it to cool a little.
To assemble, cover the crust with half of the cheesecake filling. Layer the strawberry mixture on top, and then cover the strawberries with the leftover cheesecake filling. Use a spatula to even out the surface.
Cooking: Set the springform plate into a large roasting pan and preheat the oven to 325°F (165°C). Up to halfway up the springform pan’s sides, pour boiling water into the roasting pan. Bake for about 60 to 70 minutes, or until nearly set in the middle. After turning off the oven, leave the door ajar for an hour to allow the cheesecake to cool within.
Nice: After taking the cheesecake out of the oven, chill it in the refrigerator for four hours or overnight.
Topping: Whip the heavy cream and powdered sugar together until firm peaks form, just before serving. Cover the cheesecake with a layer of whipped cream. Add some fresh strawberries as garnish.
Savor your mouthwatering strawberry cheesecake!
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