Ingredients:

  • 1.5 cups graham cracker crumbs (150g)
  • 2 tbsp granulated sugar (25g)
  • 6 tbsp unsalted butter, browned (85g)
  • 0.25 tsp sea salt
  • 32 oz full-fat cream cheese, room temperature (900g)
  • 0.75 cup granulated sugar (150g)
  • 0.5 cup plain Greek yogurt, 5% milkfat (120g)
  • 1 tsp pure vanilla bean paste
  • 1 tsp fresh lemon juice
  • 4 large eggs, room temperature
  • 1 lb fresh strawberries, hulled and sliced (450g)
  • 0.25 cup granulated sugar for topping (50g)
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Press firmly into a 9-inch springform pan, going 1 inch up the sides. Bake for 10 minutes, then cool completely.
  2. In a stand mixer on low speed, beat cream cheese and 0.75 cup sugar until smooth. Mix in Greek yogurt, vanilla, and lemon juice. Add eggs one at a time, mixing just until the yellow disappears to avoid incorporating air.
  3. Pour filling into the cooled crust. Place pan on a large baking sheet. Bake for 1 hours 15 mins at 325°F until the edges are set but the center remains slightly jiggly. Use a temperature-staged cooling method (prop oven door open) before refrigerating for 6+ hours.
  4. Prepare the topping: Simmer sliced strawberries, 0.25 cup sugar, cornstarch, and water in a saucepan over low heat for 5 minutes until the liquid reduces and thickens into a concentrated pectin-rich sauce. Cool and spread over the chilled cheesecake.