Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) fine sea salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (360ml) heavy whipping cream, chilled
  • 2 cups (300g) fresh strawberries, hulled and finely diced
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup until it is packed tight and level.
  3. Place the pan in the freezer for 10 minutes to flash-set the crust.
  4. Toss the diced strawberries with lemon juice in a small bowl and let them sit for 15 minutes to macerate.
  5. Reserve 1/4 cup of the whole berries for the final garnish.
  6. Beat the softened cream cheese and powdered sugar together until smooth and devoid of lumps.
  7. Stir in the vanilla extract.
  8. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible until the color is uniform.
  10. Fold the macerated strawberries and their remaining syrup into the cream mixture.
  11. Pour the filling over the chilled crust and smooth the top with a spatula.
  12. Refrigerate for at least 4 hours, or overnight for the most stable slice.