Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 0.25 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 0.25 tsp salt
  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (120g) confectioners' sugar
  • 1.5 cups (360ml) cold heavy whipping cream
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tsp (10ml) pure vanilla extract
  • 1 tsp lemon zest

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan using a flat measuring cup. Freeze the crust for 10-15 minutes.
  3. In a chilled bowl, beat the cold heavy cream using an electric mixer until stiff peaks form. Set aside in the refrigerator.
  4. In a separate large bowl, beat the softened cream cheese and powdered sugar until completely smooth and lump-free, about 2-3 minutes.
  5. Mix in the vanilla extract, lemon juice, and lemon zest until well combined.
  6. Using a silicone spatula, gently fold the whipped cream into the cream cheese mixture in two batches, being careful not to deflate the air.
  7. Pour the batter over the chilled crust and smooth the top with an offset spatula.
  8. Cover tightly with plastic wrap and refrigerate for at least 6-8 hours or overnight to set.