Combine graham cracker crumbs and 1/4 cup sugar in a mixing bowl. Pour in melted butter and stir until crumbs are evenly coated. Press mixture firmly into the bottom of a springform pan using the back of a spoon or a flat-bottomed glass. Bake at 350°F (175°C) for 10 minutes, then remove and cool.
1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 6 tablespoons unsalted butter
In a stand mixer or with a hand mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add 1 cup sugar and continue beating until light and fluffy, approximately 3 minutes.
24 ounces cream cheese, 1 cup granulated sugar
Add eggs one at a time, beating on low speed after each addition to incorporate fully before adding the next. then beat in lemon juice and lemon zest until well combined.
4 large eggs, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest
Pour the filling mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (160°C) for about 45-50 minutes, until the edges are set but the center slightly jiggles when gently shaken.
24 ounces cream cheese, 1 cup granulated sugar, 4 large eggs, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest
Remove the cheesecake from the oven and allow to cool at room temperature for 1 hour. Then, refrigerate until fully chilled and set, at least 4 hours or overnight.
In a small bowl, toss sliced strawberries with 2 tablespoons of sugar. Let sit for 15 minutes until the strawberries release juices. Spoon the strawberries and their syrup over the chilled cheesecake just before serving, creating a glossy topping.
1/2 cup strawberries, 2 tablespoons sugar
