Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 1.25 cups (300ml) heavy whipping cream, chilled

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of the springform pan using the back of a measuring cup, ensuring edges are packed tightly.
  3. Place the pan in the freezer for 10 minutes to flash-set the crust.
  4. Beat the softened cream cheese and powdered sugar on medium-high speed until smooth and glossy (about 2-3 minutes).
  5. Mix in the vanilla extract and lemon juice until fully incorporated.
  6. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
  7. Using a rubber spatula, gently fold one-third of the whipped cream into the cream cheese mixture to lighten it.
  8. Fold in the remaining whipped cream in two batches until fully combined and smooth.
  9. Pour the filling over the crust and smooth the top. Refrigerate for a minimum of 6 hours to set.