Ingredients:

  • 2 cups (200g) Graham cracker crumbs
  • 1/2 cup (115g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 1/4 tsp Sea salt
  • 1 lb (450g) Fresh strawberries, hulled and pureed
  • 16 oz (450g) Full-fat cream cheese, brick-style, softened
  • 1 cup (120g) Powdered sugar, sifted
  • 1 tsp Pure vanilla bean paste
  • 1 tbsp Fresh lemon juice
  • 1 1/4 cups (300ml) Cold heavy whipping cream
  • 1 tbsp Honey

Instructions:

  1. Lightly grease the bottom of your springform pan with a tiny bit of butter.
  2. Combine 2 cups Graham cracker crumbs, 1/2 cup melted butter, 2 tbsp sugar, and 1/4 tsp salt. Press until firm and even across the bottom.
  3. Pop the pan in the freezer while you work on the rest. Freeze 15 minutes to set the butter.
  4. Process 1 lb strawberries with 1 tbsp honey until liquid.
  5. Beat 16 oz cream cheese with 1 cup powdered sugar, 1 tsp vanilla paste, and 1 tbsp lemon juice. Beat until smooth and glossy.
  6. In a separate cold bowl, whip 1 1/4 cups heavy cream. Whip until stiff peaks form.
  7. Slowly fold the strawberry puree into the cream cheese mixture using a rubber spatula.
  8. Gently fold the whipped cream into the strawberry cheese mixture. Fold until no white streaks remain.
  9. Pour the mixture onto the chilled crust. Spread with an offset spatula until perfectly flat.
  10. Cover with plastic wrap and refrigerate. Chill at least 6 hours until firm to the touch.