Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 0.25 cup (55g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 1.5 cups (350ml) heavy whipping cream, chilled

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the mixture resembles wet sand.
  2. Pour the mixture into the springform pan. Use the bottom of a flat glass to press the crumbs firmly and evenly across the bottom and slightly up the sides.
  3. Place the pan in the freezer for 10 minutes to set while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until completely smooth and fluffy (about 3 minutes).
  5. Stir 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. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula using a 'cut and fold' motion; stop as soon as no white streaks remain.
  8. Pour the filling over the chilled crust and smooth the top with a spatula.
  9. Cover the pan tightly with plastic wrap and chill for at least 6 hours, preferably overnight, until the filling feels firm to a light touch.