Ingredients

The following ingredients have 12 Servings
  • 2 ¼ cups graham cracker crumbs ((270g))
  • ½ cup butter (melted)
  • 3 packages cream cheese ((24oz or 750g total) full fat)
  • 1 ½ cups powdered icing sugar
  • 3 tablespoons fresh squeezed lemon juice ((about 1 lemon))
  • zest of 2 lemons ((1 if you want a milder flavor))
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream (30-35% fat ONLY)

Instruction

  • Line a 9" Springform pan with parchment paper -- optional but makes for easy removal once set!
  • Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides.
  • In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
  • Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
  • In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
  • Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
  • Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with sweetened whipped cream.