Ingredients:

  • 1 1/2 cups (180g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 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 cup (240ml) heavy whipping cream, cold

Instructions:

  1. Combine the graham cracker crumbs and sugar in a bowl. Pour in the melted butter and stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup to ensure a compact crust. Place the pan in the freezer for 10 minutes to set.
  2. In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until the mixture is completely smooth and pale. Stir in the vanilla extract and lemon juice, then beat for another 2 minutes to incorporate air.
  3. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three batches using a slow, over-and-under motion until no white streaks remain.
  4. Pour the filling over the chilled crust and smooth the top with a spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight for maximum stability. Run a thin knife around the edge before releasing the springform latch.