Ingredients:

  • 1½ cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1 pinch (1g) salt
  • 16 oz (450g) Philadelphia cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 1½ cups (350ml) heavy whipping cream, chilled

Instructions:

  1. In a medium bowl, stir together 1½ cups graham cracker crumbs, 1/3 cup melted unsalted butter, 2 tbsp granulated sugar, and 1 pinch salt until the mixture resembles wet sand.
  2. Pour the mixture into a 9-inch springform pan and use the bottom of a flat measuring cup to press the crumbs firmly into the base and slightly up the sides of the pan.
  3. Place the pan in the freezer for 10 minutes to lock the crust in place.
  4. In a large bowl, beat 16 oz softened Philadelphia cream cheese and 1 cup sifted powdered sugar on medium-high speed until the mixture is completely smooth and lump-free.
  5. Stir in 1 tsp vanilla extract and 1 tbsp fresh lemon juice until fully incorporated.
  6. In a separate chilled bowl, beat 1½ cups chilled heavy whipping cream on high speed until stiff peaks form.
  7. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture using a cut and fold motion until no white streaks remain.
  8. Spoon the filling into the chilled crust and smooth the top with a spatula.
  9. Cover with plastic wrap and refrigerate for at least 6 hours.
  10. Run a thin knife around the edge of the pan before releasing the springform latch to slice.