Ingredients:

  • 1.5 cups graham cracker crumbs (150g)
  • 0.25 cup granulated sugar (50g)
  • 6 tbsp unsalted butter, melted (85g)
  • 0.25 tsp sea salt
  • 16 oz full-fat brick cream cheese, softened (450g)
  • 1 cup confectioners' sugar, sifted (120g)
  • 1 tsp pure vanilla bean paste
  • 1 tsp fresh lemon juice
  • 1 cup heavy whipping cream, cold (240ml)

Instructions:

  1. Combine 150g graham cracker crumbs, 50g granulated sugar, and 0.25 tsp sea salt in a bowl. Pour in 85g of melted butter and stir until the mixture looks like wet sand.
  2. Line a muffin tin with papers and drop about 1.5 tablespoons of crumbs into each. Press down firmly with a flat bottomed glass until the crust is compact and even.
  3. In a large bowl, beat 450g of softened cream cheese until it looks smooth and glossy. This usually takes about 3 minutes on medium speed.
  4. Slowly add 120g of sifted confectioners' sugar. Continue beating until no white streaks remain and the volume increases slightly.
  5. Mix in 1 tsp vanilla bean paste and 1 tsp lemon juice. Scrape down the sides of the bowl to ensure everything is behaving and fully incorporated.
  6. In a separate chilled bowl, beat 240ml of cold heavy cream until stiff peaks form. You’ll know it’s ready when you lift the whisk and the cream stands straight up without drooping.
  7. Using a spatula, gently fold the whipped cream into the cream cheese mixture. Do this slowly until the filling is uniform and airy.
  8. Spoon the mixture over the crusts, filling them nearly to the top. Smooth the tops with the back of a spoon until they are level and sleek.
  9. Place the tin in the fridge for at least 4 hours. You are waiting until the centers feel firm to a light touch.
  10. Carefully remove the cheesecakes from the tin and peel back the liners. The sides should look clean and velvety.