-
1
Preheat the oven to 180C.
-
2
Mix the graham crackers, 2 tablespoons sugar, and butter in a bowl.
-
3
Pour the mixture into a cheesecake pan, spread and pat it down into the pan until the crust is firm and even.
-
4
Bake for 10 minutes.
-
5
Remove the pan from the oven and let cool.
-
6
Cover the pan with aluminum foil and lower the oven temperature to 170C.
-
7
Beat the cream cheese using a food processor until it has a soft texture and no lumps.
-
8
While it beats, add the eggs one by one, sugar, heavy whipping cream, and vanilla.
-
9
Pour the mixture in the pan.
-
10
Fill a shallow pan with some water, place the pan inside, and bake for 70 minutes.
-
11
Turn off the oven and let the pan sit in it for 2 hours.
-
12
Remove the pan from the oven and store it in the freezer overnight.
-
13
Chop 1/2 cup strawberries.
-
14
Mix the gelatin powder and the cold water in a small bowl. Let it sit until it has a spongy texture.
-
15
Heat the chopped strawberries, sugar, and lemon juice in a cooking pot on medium-low until boiling, then cook for 5 more minutes.
-
16
Turn off the stove and strain the strawberries. You will have a strawberry syrup.
-
17
Mix the syrup with the gelatin, let it sit in the refrigerator until it thickens, and dispose of the chopped strawberries.
-
18
Cover the top of the cheesecake with the remaining strawberries and syrup, and serve.
