How to make it

  • Stir together graham cracker crumbs with melted butter and suger
  • Press the crumbs into an even crust in the cake dish or desired container
  • Cool in the fridge at least 1/2 hour
  • Cream the cream cheese with electric beaters
  • Slowly add condensed milk while beating until smooth
  • Add lemon juice and vanilla
  • Continue beating until mixture begins to thicken
  • Pour filling into the hardened crust
  • Refrigerate for several hours, even overnight
  • When ready to serve, top with freshly sliced strawberries and optional sauce
  • For sauce topping: blend a handful of strawberries in a blender with 2 tsp of softened butter and 3 tsp gelatine until combined then pour over the cheesecake

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