Ingredients:

  • 150g graham cracker crumbs
  • 65g granulated sugar
  • 85g melted unsalted butter
  • 450g Philadelphia Cream Cheese, softened
  • 120g powdered sugar, sifted
  • 350ml heavy whipping cream, cold
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice

Instructions:

  1. Combine 150g graham cracker crumbs, 65g granulated sugar, and 85g melted butter in a medium bowl. Note: The sugar helps the butter glue the crumbs together once chilled.
  2. Press the mixture firmly into the bottom of a 9 inch springform pan. Use the bottom of a flat measuring cup to pack it down until it looks like a solid, unified sheet.
  3. Place the pan in the freezer for 10 minutes while you work on the filling. Note: Freezing the crust prevents it from lifting when you spread the heavy filling on top.
  4. In a large bowl, beat 450g of softened cream cheese until it is completely smooth and pillowy.
  5. Sift in 120g of powdered sugar, then add 1 tsp vanilla and 1 tbsp lemon juice. Beat on low until the sugar is fully incorporated and no white streaks remain.
  6. In a separate, chilled bowl, beat 350ml of heavy whipping cream until stiff, glossy peaks form. If you lift the whisk, the cream should stand straight up.
  7. Stir about a quarter of the whipped cream into the cream cheese mixture to loosen it up. Note: This makes the subsequent folding much easier.
  8. Gently fold the remaining whipped cream into the cheese mixture using a J motion with a spatula. Stop the moment the mixture is uniform and airy.
  9. Pour the filling over the crust and smooth the top.
  10. Refrigerate for at least 4 hours, or ideally overnight, until the center feels firm to a light touch.