Ingredients:

  • 1 ½ cups (180 g) Graham Cracker Crumbs (about 12 full sheets)
  • ¼ cup (50 g) Granulated Sugar
  • ½ cup (113 g) Unsalted Butter, melted
  • 2 packages (450 g / 16 oz) Full-Fat Cream Cheese, softened slightly
  • 1 cup (225 g) Powdered Sugar (Icing Sugar), sifted
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 g) Lemon Zest
  • 1 ½ cups (360 ml) Heavy Whipping Cream (Double Cream), very cold
  • 1 pint (340 g) Fresh Blueberries, rinsed and patted dry
  • 1 pound (450 g) Fresh Strawberries, hulled and quartered
  • Optional: 2 tbsp (30 ml) Strawberry or Raspberry Jam, warmed slightly (for glazing the fruit)

Instructions:

  1. Line the 9x13 inch pan with parchment paper, leaving an overhang on the two long sides to act as handles.
  2. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the mixture resembles wet sand.
  3. Transfer the mixture to the prepared pan. Press the crumbs firmly and evenly across the bottom using the base of a measuring cup or a flat-bottomed glass.
  4. Place the crust in the freezer for 15 minutes to set while preparing the filling.
  5. In a large, cold bowl (or the bowl of a stand mixer), whisk the very cold heavy cream until stiff peaks form. Set aside.
  6. In a separate large bowl, beat the slightly softened cream cheese with the electric mixer on medium speed until completely smooth and lump-free (about 2 minutes). Scrape down the sides.
  7. Beat in the sifted powdered sugar, vanilla extract, lemon juice, and lemon zest until just combined.
  8. Gently fold the reserved stiff whipped cream into the cream cheese mixture using a rubber spatula. Do not use the electric mixer for this step, as it will deflate the air.
  9. Spoon the lightened cheesecake filling over the chilled crust. Spread evenly using the spatula.
  10. Cover the pan loosely with plastic wrap. Refrigerate for a minimum of 4 hours, or until the filling is fully set and firm to the touch.
  11. Using the parchment paper handles, lift the chilled cheesecake slab out of the pan and place it on a cutting board. Cut into 12 even bars using a sharp, hot knife (dip the knife in hot water and wipe dry between cuts).
  12. If glazing, gently brush the top of the cheesecake with the warmed jam for a glossy sheen.
  13. Immediately before serving, artfully arrange the sliced strawberries (red) and the blueberries (blue) onto the top of the bars to create a striped or flag-like pattern.