2 2/3 cup (18 graham crackers) Honey Graham Crackers, crushed into fine crumbs
1/2 cup (1 stick) Unsalted Butter, melted
1 pound Fresh Strawberries, rinsed, thickly sliced, and then pureed (can use frozen, see directions)
3 tablespoons Granulated Sugar
16 ounces Heavy Whipping Cream, cold
16 ounces Full-Fat Cream Cheese, room temperature
1 cup Plain, Whole Milk Greek Yogurt, cold
1/2 cup Granulated Sugar
Ingredients for Strawberry Glaze
1/2 pound Strawberries, rinsed, hulled and thickly sliced
1/4 cup Granulated Sugar
1 tablespoon Lemon Juice (fresh or from bottle)
01Optional first step – before whisking the heavy whipping cream in step 3, you may choose to chill the mixing bowl and whisk in the freezer for 10-15 minutes. This is helpful on a hot day!
02Using a food processor, crush the graham crackers into fine crumbs. Add in the melted butter and pulse until the mixture is similar to a wet sand.
03Press the graham cracker crust mixture into bottom of a 9” springform pan and chill in the freezer for a minimum of 30 minutes to set.
04Using a food processer, puree the strawberries and 3 tbsp. of sugar until mixture is smooth. If using frozen strawberries, leave them out at room temperature for 45 minutes to an hour before pureeing in the food processor. Set aside.
05Using either a hand mixer or stand mixer fitted with a whisk attachment, whisk the heavy whipping cream on high speed until stiff peaks form (5-8 minutes).
06In a large mixing bowl, beat the cream cheese, Greek yogurt, and the remaining ½ cup of sugar until well blended.
07Using a spatula, gently fold in the whipped cream into cream cheese mixture. Then fold in the pureed strawberries and stir until fully blended.
08Carefully pour into the set graham cracker crust, cover, and place back into the freezer to firm for a minimum of 3-4 hours or overnight.
09Allow the strawberry cheesecake to thaw for 15-20 minutes before serving.
10Top with optional Strawberry Glaze and/or washed and sliced strawberries, if desired.
11To make the Strawberry Glaze, add the cut strawberries, sugar, and lemon juice to a medium-size sauce pan and, while stirring continuously, bring the mixture to a boil over medium-high heat.
12Reduce the heat and simmer for 10-15 minutes, continuously stirring the mixture while the mixture breaks down and starts to thicken. The strawberries will soften and release juice. You can press down on the strawberries to mash them up to produce more juice.
13Remove from heat and, if desired, place the mixture in a food processor and purée the entire mixture. Then allow to cool completely before placing in the refrigerator to chill and thicken.