Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 16 oz (two 8oz blocks) Full-fat cream cheese, softened to room temperature
- 1 1/2 cups Powdered sugar
- 1 1/2 cups Heavy whipping cream, cold
- 1/4 cup Fresh lemon juice
- 1 tablespoon Lemon zest, freshly grated
- 1 teaspoon Vanilla extract
- Optional: Whipped cream and lemon slices for garnish
Instructions
- Step 1: Prepare the Graham Cracker Crust. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture until it resembles wet sand. Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs firmly and evenly into the bottom and slightly up the sides of the pan. Place the crust in the refrigerator to firm up while you prepare the filling.
- Step 2: Whip the Heavy Cream. In a large chilled bowl, pour in the cold heavy whipping cream. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat it into butter. Once the cream is thick and holds its shape, set it aside in the refrigerator.
- Step 3: Create the Cream Cheese Base. In a separate large bowl, beat the softened cream cheese until it is completely smooth and creamy. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Continue to beat the mixture on medium speed until all ingredients are well incorporated and the texture is silky. Ensure there are no lumps remaining before moving to the next step.
- Step 4: Fold and Assemble. Gently fold the whipped cream into the lemon cream cheese mixture using a silicone spatula. Use a slow, circular motion to incorporate the two without deflating the air in the whipped cream. Once the mixture is uniform in color and texture, pour it over the chilled graham cracker crust. Smooth the top with a spatula or the back of a spoon.
- Step 5: Chill and Set. Cover the springform pan tightly with plastic wrap. Place the cheesecake in the refrigerator for at least 6 hours, though overnight is best for the cleanest slices. Once fully set, run a thin knife around the edges of the pan before releasing the springform sides. Garnish with extra whipped cream and fresh lemon slices before serving.
- Cook Time: 20 minutes (plus 6 hours chilling time)