Ingredients:

  • 200g graham cracker crumbs
  • 115g unsalted butter, melted
  • 25g granulated sugar
  • 0.25 tsp fine sea salt
  • 450g full-fat cream cheese, softened
  • 150g powdered sugar, sifted
  • 240ml heavy whipping cream, cold
  • 30ml fresh lemon juice
  • 15ml fresh lime juice
  • 1 tbsp lemon zest
  • 1 tbsp lime zest
  • 1 tsp vanilla bean paste

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, 25g granulated sugar, and 0.25 tsp sea salt. Pour in 115g melted butter and stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a flat glass to ensure an even, compacted layer. Place in the freezer to set while preparing the filling.
  3. In a large chilled mixing bowl, beat 240ml heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
  4. In a separate large bowl, beat 450g softened cream cheese and 150g sifted powdered sugar until completely smooth and aerated. Add the vanilla bean paste, lemon zest, and lime zest.
  5. Slowly incorporate the 30ml lemon juice and 15ml lime juice into the cream cheese mixture, beating on low speed until combined.
  6. Gently fold the whipped cream into the cream cheese base in three additions using a spatula, being careful not to deflate the air bubbles.
  7. Pour the filling over the prepared crust and smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours until firm and sliceable.