1 1/2 cups graham crumbs (about 10- 12 full servings). ). -graham cracker sheets)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
FOR THE FILLING:
1 cup heavy cream
2 (8 oz) packages cream cheese, softened at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for light flavor)
Instructions
PREPARE CUT:
In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar.Add the melted butter until the mixture is well blended and resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it is even and compact. You can press it down with the bottom of a measuring cup. Set aside while filling.
2.Whip whipping cream:
In a large bowl, beat whipping cream with an electric mixer until stiff peaks form. Be careful not to shoot too far. When finished, transfer to another bowl if necessary.
MIX THE FILLING:
In the same bowl (no cleanup required if using immediately for filling), combine softened cream cheese, 2/3 cup granulated sugar, vanilla extract, and lemon juice (if using).Beat on medium speed until the mixture is smooth and creamy with no lumps.
Gently fold the whipped cream into the cream cheese mixture until well combined. Make sure the filling stays light and airy.
ASSEMBLY THE CHEESECAKE:
Pour the filling over the prepared crust and smooth the top with a spatula or the back of a spoon.• Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set well.
SERVE:
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