Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- ¼ cup granulated sugar (for crust)
- 16 oz (two 8oz blocks) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 ½ cups heavy whipping cream, cold
Instructions
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down tightly. Place the crust in the freezer to set while you prepare the filling.
- In a cold mixing bowl, pour in the heavy whipping cream. Use a hand mixer or a stand mixer fitted with a whisk attachment to beat the cream on medium-high speed. Continue whisking until stiff peaks form. Be careful not to overbeat it into butter. Set the whipped cream aside in the refrigerator to keep it cold.
- In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and lump-free. Add the vanilla extract and lemon juice, then mix again for another 30 seconds.
- Gently fold the chilled whipped cream into the cream cheese mixture using a rubber spatula. Use a slow, circular motion to keep the air in the cream, ensuring the cheesecake stays light. Once combined, pour the filling over the prepared crust and smooth the top with a spatula. Cover the pan with plastic wrap.
- Place the cheesecake in the refrigerator for at least 6 hours, though overnight is best for the perfect slice. This chilling time allows the filling to set firmly. When ready to serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a warm knife for clean edges.
- Cook Time: 20 minutes (plus 6 hours chilling time)