Ingredients
Equipment
Method
Prep and bake the crust
- Preheat oven to 170°C (340°F) and line a baking pan with parchment. Keep the oven fully heated before baking.
- Mix crushed graham crackers, melted unsalted butter, and granulated sugar, then press firmly into the pan. Press until the layer is even and compact.
- Bake the crust for 8-10 minutes at 170°C (340°F), until set and lightly fragrant. It should look dry around the edges.
- Cool the crust completely at room temperature. This helps prevent the cheesecake layer from loosening it.
Make the cheesecake layer and bake
- Beat cream cheese and granulated sugar until smooth. Stop and scrape the sides so no lumps remain.
- Add eggs one at a time, mixing gently after each addition. Mix just until incorporated to avoid a grainy texture.
- Stir in heavy cream, vanilla extract, and lemon juice. The batter should look glossy and fluid.
- Pour the cheesecake mixture over the cooled crust and bake at 170°C (340°F) for 30-35 minutes until the edges are set and the center jiggles slightly. The center should be just set, not browned.
- Cool the pan to room temperature. The surface should become more firm as it cools.
- Chill in the refrigerator for 3 hours to fully set. Use a firm, cold base before adding topping.
Cook strawberry topping and assemble
- Cook strawberries, granulated sugar, water, and cornstarch over medium heat until thick and glossy. Stir continuously so it thickens evenly.
- Spread the strawberry topping over the chilled cheesecake and cut into bars. For neat slices, cut after the topping has cooled slightly.
Notes
For smooth cheesecake, keep cream cheese fully softened before mixing and mix eggs gently just until combined. Refrigerate bars in an airtight container up to 4 days. Freeze up to 1 month (freeze without best texture for strawberry topping—thaw in the fridge). If you want a lighter option, use low-fat cream cheese as a swap, but expect a slightly softer set.