Ingredients:

  • 1 ½ cups (180g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • ¼ tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • ⅓ cup (80ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 ½ cups (350ml) heavy whipping cream, ice-cold

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to ensure there are no air gaps. Place in the freezer for 10 minutes.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and ivory-colored.
  4. Slowly stream in the lemon juice and zest, mixing on medium speed.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the lemon mixture using a spatula until the batter is a uniform, pale yellow.
  7. Pour the filling over the chilled crust and smooth the top with a spatula.
  8. Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight) to allow the fats to solidify.