From the Farmer’s Almanac

Written by Julie Hying

Simply Sweet Strawberry Cheesecake

Graham Cracker Crust:

2 cups graham cracker crumbs (about 16 full cracker sheets)

Pinch of salt

¼ cup packed light or dark brown sugar

½ cup butter, melted

Cheesecake Filling

16 oz. full-fat cream cheese

½ cup granulated sugar

1 tsp. vanilla extract

1 ½ cup heavy whipping cream

Strawberry Topping

2 Tbsp. water

2 Tbsp. cornstarch

1 ½ lb. strawberries, hulled and chopped small

1 cup granulated sugar

1 Tbsp. lemon juice

Prepare the crust: Combine graham cracker crumbs with salt, brown sugar and melted butter until incorporated. Press mixture evenly into a 9 x 13-inch baking pan lined with parchment or foil. Chill in the fridge while you prepare the filling.

Prepare the filling: With an electric mixer, beat cream cheese for 2 minutes until smooth. Add sugar and vanilla and beat for another 2–3 minutes until light, smooth and creamy. Scrape down the bowl once or twice to make sure all lumps are incorporated. In a separate bowl (if using a stand mixer, transfer cream cheese mixture to another bowl), beat heavy whipping cream to medium peaks. Gently fold whipping cream into the cream cheese mixture in two additions, mixing only until filling is smooth. Spread filling over the crust and chill in the fridge while you prepare the topping.

Prepare the topping: Combine water and cornstarch together to make a slurry and add to a medium saucepan. Add sugar and strawberries and set over medium high heat. Bring to a boil and then simmer for about 10 minutes. During this time the strawberries will release their juices and then thicken slightly. When thickened, stir in lemon juice. Let the strawberry mixture cool mostly to room temperature. Use a slotted spoon to scoop strawberries out of the saucepan and spoon on top of the cheesecake into an even layer. Some liquid will still be in the pan once you've removed all the strawberries, discard it or save for another use.

Notes:

Chill the cheesecake in the fridge completely until it's set up, 6–8 hours or overnight.

To slice, use the edges of the parchment or foil to lift the cheesecake bars out of the pan and transfer them to a cutting board. Use a sharp knife, wiping it clean in between slices.

Cheesecake bars should be stored in the fridge.