Ingredients:
For the crust:
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1 ½ cups graham cracker crumbs (about 10-12 crackers)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the filling:
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16 oz (2 packages) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 tbsp lemon juice (optional)
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1 ½ cups heavy whipping cream, cold
For topping (optional):
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Fresh berries (strawberries, raspberries, blueberries)
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Chocolate shavings
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Fruit sauce or preserves
1. Make the Crust:
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In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
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Mix until well-combined and press the mixture into the bottom of a 9-inch springform pan.
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Use the back of a spoon to press it evenly. Refrigerate the crust for about 30 minutes while you prepare the filling.
2. Make the Cheesecake Filling:
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In a large bowl, beat the softened cream cheese until smooth and creamy.
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Add the powdered sugar, vanilla extract, and lemon juice (if using). Beat until well-blended.
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In a separate bowl, whip the cold heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture, combining thoroughly but being careful not to deflate the whipped cream.
3. Assemble the Cheesecake:
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Spoon the cheesecake filling onto the prepared crust, smoothing the top with a spatula.
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Cover with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the cheesecake to set.
