Ingredients:

  • 150g graham cracker crumbs
  • 30g melted unsalted butter
  • 15ml honey
  • 0.25 tsp sea salt
  • 225g Neufchâtel cheese, softened
  • 120g 2% plain Greek yogurt
  • 50g granulated cane sugar
  • 1 large egg, room temperature
  • 5ml pure vanilla bean paste
  • 10g cornstarch
  • 150g fresh strawberries, hulled and diced
  • 10ml fresh lemon juice
  • 5ml honey (for sauce)

Instructions:

  1. Mix 150g graham cracker crumbs with 30g melted butter, 15ml honey, and 0.25 tsp sea salt. Note: It should look like wet sand.
  2. Divide the crumbs into 12 lined muffin cups and press firmly. Bake at 325°F for 5 minutes until fragrant and slightly darkened.
  3. In a small pan, combine 150g diced strawberries, 10ml lemon juice, and 5ml honey. Cook for 8 minutes until the fruit breaks down and the liquid coats the back of a spoon.
  4. Beat 225g softened Neufchâtel with 50g cane sugar until the mixture is velvety and no lumps remain.
  5. Mix in 120g Greek yogurt and 5ml vanilla bean paste. Note: Scraping the sides of the bowl is crucial here.
  6. Add 1 large egg and 10g cornstarch. Mix on low speed until just combined. Note: Overmixing here introduces air, which causes cracking later.
  7. Distribute the batter evenly over the par baked crusts.
  8. Drop 3 small dots of the strawberry reduction onto each cheesecake. Use a toothpick to swirl them together until a marble pattern emerges.
  9. Bake for 18 minutes until the edges are set but the center still wobbles slightly.
  10. Allow the cakes to cool to room temperature in the pan, then refrigerate for at least 2 hours until completely firm and cold.