Ingredients:

  • 200g graham cracker crumbs
  • 75g unsalted butter, melted
  • 25g granulated sugar
  • 1g sea salt
  • 450g fresh strawberries, hulled and quartered
  • 50g granulated sugar
  • 15ml fresh lemon juice
  • 450g full-fat cream cheese, softened to room temperature
  • 120g powdered sugar, sifted
  • 5ml pure vanilla bean paste
  • 360ml cold heavy whipping cream (min 36% fat)

Instructions:

  1. Combine the graham crumbs, melted butter, 25g sugar, and salt in a bowl. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for 20 minutes to set.
  2. Place strawberries, lemon juice, and 50g sugar in a saucepan over medium heat. Simmer for 8–10 minutes until reduced by half. Puree with an immersion blender, pass through a fine-mesh sieve, and let cool completely.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in 1/3 of the cooled strawberry reduction and the vanilla paste until uniform.
  4. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two batches to maintain aeration.
  5. Pour the filling into the prepared crust and smooth the top. Swirl in the remaining strawberry reduction if desired. Refrigerate for at least 6 hours to allow the fats to crystallize and set.