Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups graham cracker crumbs
  • 7 tablespoons unsalted butter (melted)
  • 2 tablespoons granulated sugar
  • 24 ounces cream cheese (softened)
  • ½ cup granulated sugar
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice (fresh squeezed)
  • 1 ¼ cups heavy whipping cream

Instruction

  • In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
  • Press the crust into the bottom and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
  • Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.
  • Add the granulated sugar and stir until combined.
  • Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
  • In a separate bowl, whip the heavy whipping cream to stiff peaks.
  • Add this to the cream cheese mixture and fold it in until there are no streaks.
  • Add the filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge overnight to set.
  • Take a butter knife and run it along the edge of the cheesecake in the pan.
  • Take off the outer ring. Slice and serve with whipped cream and fresh berries for topping, optional.