Strawberry Cheesecake in 30 Minutes

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Stir until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using a spoon or flat-bottomed glass. Freeze for 10 minutes to set.
3. Beat softened cream cheese and powdered sugar on medium-high speed until smooth and lump-free.
4. Mix in the vanilla extract and lemon juice until combined.
5. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a cut-and-fold motion with a rubber spatula until uniform.
7. Spoon the filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours.
8. Place sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5–8 minutes until softened.
9. Stir in the cornstarch slurry and simmer for 1 more minute until the sauce thickens and becomes glossy.
10. Allow the glaze to cool completely to room temperature before pouring it over the set cheesecake.