Ingredients:

  • 1.5 cups (180g) Graham cracker crumbs
  • 0.33 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted and cooled
  • 0.5 tsp salt
  • 16 oz (450g) full-fat brick-style cream cheese, softened
  • 14 oz (397g) sweetened condensed milk, chilled
  • 0.5 cup (120ml) freshly squeezed lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of the pan using the flat bottom of a measuring cup. Freeze the crust for 20 minutes to set the structure.
  3. In a chilled mixing bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
  4. In a separate large bowl, beat the softened cream cheese until completely smooth and aerated. Gradually pour in the chilled sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Continue beating until the mixture is thick and well-combined.
  5. Gently fold the whipped cream into the lemon cream cheese base using a rubber spatula until no streaks remain, being careful not to deflate the air bubbles.
  6. Pour the filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until firm and set.