# Components:
→ Crust
01 - 200 g graham cracker crumbs (about 2 cups)
02 - 50 g granulated sugar (about 1/4 cup)
03 - 115 g unsalted butter, melted (about 1/2 cup)
→ Cheesecake Layer
04 - 450 g cream cheese, softened (16 oz)
05 - 120 g powdered sugar (about 1 cup)
06 - 1 tsp vanilla extract
07 - 240 ml heavy cream, cold (about 1 cup)
→ Strawberry Topping
08 - 300 g fresh strawberries, hulled and sliced (about 2 cups)
09 - 25 g granulated sugar (about 2 tbsp)
10 - 15 ml fresh lemon juice (1 tbsp)
# Directions:
01 - Line an 8 x 8 in (20 x 20 cm) square baking pan with parchment, leaving a 2–3 cm overhang to facilitate removal.
02 - Combine graham cracker crumbs and granulated sugar in a bowl, stir in the melted butter until evenly moistened, then press firmly and evenly into the bottom of the prepared pan using the back of a spoon or an even-sided measuring cup.
03 - Transfer the pan to the refrigerator to chill while you prepare the filling to help the crust firm.
04 - In a large bowl, beat the softened cream cheese until smooth and free of lumps; add the powdered sugar and vanilla and mix until fully incorporated and silky.
05 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk.
06 - Gently fold the whipped cream into the cream cheese mixture in thirds, using a rubber spatula to preserve air and achieve a smooth, homogeneous filling.
07 - Spread the cheesecake filling evenly over the chilled crust and smooth the surface with a spatula.
08 - Toss the sliced strawberries with the sugar and lemon juice in a small bowl and let macerate for 10 minutes to release juices.
09 - Arrange the macerated strawberries over the filling, cover, and refrigerate for at least 4 hours until fully set; lift from pan using the parchment overhang, slice into 12 bars and serve chilled.
