Ingredients
Crust
1 ½ cups graham cracker crumbs (about 9–10 full sheets)
5 tbsp unsalted butter, melted
2 tbsp granulated sugar
1 pinch salt
Strawberry Cheesecake Filling
16 oz (2 blocks) cream cheese, softened to room temperature
¾ cup granulated sugar
⅓ cup sour cream (or heavy cream), room temperature
2 large eggs, room temperature
1 tsp pure vanilla extract
⅓ cup strawberry puree or reduced strawberry reduction (strained)
1–2 drops pink/red food coloring (optional, for vibrant color)
Instructions
1. Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy lifting.
2. Make the Crust: In a bowl, combine the graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup. Bake for 8–10 minutes until set, then remove and set aside to cool slightly. Lower the oven temperature to 325°F (160°C).
3. Prepare the Filling: In a mixing bowl, beat the softened cream cheese and sugar together on medium speed until completely smooth and creamy. Mix in the sour cream, vanilla extract, and strawberry puree until blended. Add the eggs one at a time, mixing on low speed just until incorporated (do not over-mix).
4. Bake: Pour the strawberry filling over the crust and smooth the top with a spatula. Bake at 325°F (160°C) for 30–35 minutes, or until the edges are set and the center slightly jiggles when shaken.
5. Cool & Slice: Allow the pan to cool to room temperature on a wire rack for 1 hour, then refrigerate for at least 4 hours (or overnight) until firm. Lift the slab out using the parchment overhang and cut into 12 to 16 clean squares using a sharp knife.