or the Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

The crust provides a firm, buttery foundation that contrasts beautifully with the creamy filling. Graham crackers are classic, but they can be swapped for digestive biscuits or vanilla cookies if preferred.

For the Strawberry Swirl Sauce

• 2 cups fresh or frozen strawberries, hulled
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

This homemade strawberry sauce delivers vibrant flavor and color. Making it from scratch ensures a natural sweetness and a bold strawberry taste that store-bought sauces often lack.

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened (full-fat recommended)
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup sour cream or heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch or all-purpose flour

The filling is the heart of the cheesecake. Full-fat cream cheese ensures richness and stability, while sour cream adds a subtle tang that balances the sweetness.