Ingredients
- Graham crackers: 1 1/2 cups (finely crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 16 ounces (softened)
- Granulated sugar: 1 cup
- Heavy cream: 1 cup
- Vanilla extract: 1 teaspoon
- Lemon juice: 1 tablespoon
- Optional topping: Fresh berries or fruit preserve
Instructions
- Step 1: Prepare the crust: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate or springform pan.
- Step 2: Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Step 3: Add flavor: Add the vanilla extract and lemon juice to the cream cheese mixture and mix until well combined.
- Step 4: Incorporate whipped cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Step 5: Assemble and chill: Pour the cheesecake filling over the graham cracker crust, spreading evenly. Cover the pie plate or springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
- Step 6: Serve: Before serving, top with fresh berries or fruit preserve, if desired. Slice and enjoy!
Notes
- For a cleaner cut, briefly run a knife under hot water between slices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but it's best enjoyed within the first 24 hours for optimal texture.
- Enhance the creamy texture by ensuring your cream cheese is fully softened to room temperature before mixing.
- A dollop of whipped cream and a sprinkle of zest make a beautiful presentation!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American