Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) heavy cream
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon cornstarch (cornflour, for my UK friends)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 8 minutes. Remove from oven and let cool slightly.
  4. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  5. Beat in the eggs one at a time, then stir in vanilla extract and heavy cream until just combined. Do not overmix.
  6. In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool slightly.
  7. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of strawberry mixture evenly over the cheesecake filling. Use a knife or skewer to create a swirl pattern.
  8. Bake for 22-25 minutes, or until the edges are set and the center is almost set but still has a slight jiggle.
  9. Let cool completely in the pan on a wire rack. Then, cover and refrigerate for at least 30 minutes to chill completely before cutting into bars.
  10. Lift the cheesecake out of the pan using the parchment paper overhang. Cut into 16 bars.