Ingredients:

  • 1.5 cups (170g) Graham Cracker Crumbs
  • 6 tbsp (85g) Unsalted Butter, melted
  • 2 tbsp (25g) Granulated Sugar
  • 1/4 tsp Fine Sea Salt
  • 16 oz (450g) Full-Fat Cream Cheese, room temperature
  • 1 cup (120g) Powdered Sugar, sifted
  • 1 cup (240ml) Heavy Whipping Cream, cold
  • 1 tsp Pure Vanilla Extract
  • 1 tbsp Fresh Lemon Juice

Instructions:

  1. Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides.
  2. Combine 1.5 cups graham cracker crumbs, 2 tbsp sugar, 1/4 tsp salt, and 6 tbsp melted butter in a bowl. The mixture should look like wet sand.
  3. Press the crumb mixture firmly into the bottom of the pan using a flat bottomed cup. Freeze for 10 minutes until the base is solid and set.
  4. In a large bowl, beat 16 oz room temperature cream cheese and 1 cup sifted powdered sugar until completely smooth and aerated.
  5. Mix in 1 tsp vanilla extract and 1 tbsp lemon juice until just combined.
  6. In a separate chilled bowl, whip 1 cup heavy cream until stiff peaks form and the cream holds its shape.
  7. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Don't stir vigorously or you will lose the air.
  8. Spread the filling evenly over the chilled crust using an offset spatula.
  9. Cover and refrigerate for at least 4 hours until the center feels firm to the touch.
  10. Lift the cheesecake out of the pan using the parchment handles. Slice into 16 squares using a warm, sharp knife, wiping the blade between cuts.