Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (115g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream
  • ¾ cup (90g) powdered sugar
  • 2 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional, for tanginess)

Instructions:

  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined. Press mixture firmly into the bottom of a springform pan to form an even layer.
  2. In a separate bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add in powdered sugar, vanilla extract, and lemon juice if using, mixing until incorporated.
  3. In another bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined.
  4. Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula.
  5. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set.
  6. Remove the cheesecake from the springform pan, cut into slices, and serve chilled.