Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 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 cup (240ml) heavy whipping cream, cold
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Pour the crumb mixture into a 9-inch springform pan and use the bottom of a flat glass to press the crumbs firmly into the base and slightly up the sides.
  3. Place the crust in the freezer for 10 minutes to lock the structure.
  4. In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is pale and completely smooth.
  5. Stir the vanilla extract and lemon juice into the cream cheese mixture.
  6. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture using a spatula, stopping as soon as no white streaks remain.
  8. Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
  9. Cover with plastic wrap and refrigerate for at least 6 hours (overnight is ideal).
  10. Run a thin knife around the edge of the pan before opening the springform latch to release the cake.