2 cups graham cracker (170 g), pulsed to a fine crumb
⅓ cup light brown sugar (75 g), packed
¾ cup unsalted butter (90 g), melted
40 oz cream cheese (1 kg), softened
1 ½ cups light brown sugar (330 g), packed
⅔ cup sugar (135 g)
¼ cup milk (60 mL)
2 teaspoons vanilla extract
2 pt strawberry (600 g), thinly sliced
7 whole strawberries
Nutrition Info
Calories 963
Fat 68g
Carbs 79g
Fiber 3g
Sugar 58g
Protein 11g
How to Make It
1. Step
In a small bowl, combine graham cracker crumbs and brown sugar.
2. Step
Add the melted butter and whisk to combine.
3. Step
Press the graham cracker crumb mixture into the bottom of an 8-inch (20-cm) springform pan, using a measuring cup to pat the surface smooth. Chill in refrigerator for at least 2 hours or until firm.
4. Step
In a large bowl, combine cream cheese, brown sugar, sugar, milk, and vanilla using a whisk or hand mixer.
5. Step
Line a 8-inch (20-cm) glass mixing bowl with plastic wrap.
6. Step
Starting from the center, lay strawberries in an overlapping, circular fashion, making sure they make good contact and are sticking to the plastic wrap. Repeat the circular pattern up until roughly ½ inch (1-cm) from the top of the bowl.
7. Step
Pour two thirds of cheesecake mixture into strawberry-lined bowl.
8. Step
Press the whole strawberries into cheesecake mixture to form a layer.
9. Step
Cover the whole strawberries with the remaining cheesecake mixture.
10. Step
Carefully lift set graham cracker crust onto cheesecake mixture.
