Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.25 tsp salt
  • 16 oz full-fat block cream cheese, softened
  • 1.25 cups powdered sugar, sifted
  • 1.5 cups heavy whipping cream, cold
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp pure vanilla extract

Instructions:

  1. In a medium bowl, combine the Graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
  2. Transfer the mixture to a 9-inch springform pan. Use the flat bottom of a measuring cup to press the crumbs firmly into the bottom and slightly up the sides. Chill in the refrigerator while preparing the filling.
  3. In a large mixing bowl, beat the softened cream cheese and sifted powdered sugar together until completely smooth and free of lumps.
  4. Mix in the lemon juice and vanilla extract until well combined.
  5. In a separate chilled bowl, whip the cold heavy whipping cream using a stand mixer or hand mixer until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use slow, folding motions to maintain the aeration until no white streaks remain.
  7. Pour the filling into the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or ideally overnight, until firm.