Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 lb fresh strawberries, hulled and halved
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 16 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream, chilled

Instructions:

  1. Pulse graham crackers in a food processor until fine.
  2. Mix crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan and freeze for 10 minutes.
  4. Combine strawberries, sugar, and lemon juice in a saucepan over medium heat and simmer for 8-10 minutes until thickened.
  5. Blend the strawberry mixture until silky smooth, stir in vanilla, and allow to cool completely.
  6. Beat softened cream cheese and powdered sugar until completely smooth.
  7. In a separate chilled bowl, whip heavy cream to stiff peaks.
  8. Gently fold the whipped cream into the cream cheese mixture using a spatula.
  9. Pour half of the filling over the chilled crust.
  10. Drop spoonfuls of the cooled strawberry reduction onto the filling and use a toothpick to swirl.
  11. Add the remaining filling and repeat the swirling process on top.
  12. Refrigerate for at least 6 hours to set.