Ingredients
Equipment
Method
Prepare the Crust
- Combine graham cracker crumbs and granulated sugar in a medium bowl, then stir in melted butter until moistened.
- Press the mixture firmly into a 9-inch springform pan to create an even, compact layer and freeze it while preparing the filling.
Whip the Heavy Cream
- Beat very cold heavy cream in a large, chilled bowl with an electric mixer on high speed until stiff peaks form; avoid overbeating to prevent graininess.
Make the Cream Cheese Base
- In a separate large bowl, beat softened cream cheese, powdered sugar, vanilla extract, fresh lemon juice, and lemon zest with an electric mixer until smooth and creamy, ensuring no lumps remain.
Combine Filling Components
- Gently fold the whipped heavy cream into the cream cheese mixture until just combined, being careful not to deflate the cream.
Assemble and Chill
- Pour the cheesecake filling over the chilled crust and spread evenly with an offset spatula.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to firm up.
Serve
- Once firm, carefully remove the sides of the springform pan.
- Slice with a sharp knife, dipping it in hot water and wiping it clean between cuts for neat slices.
Notes
For best results, ensure all dairy ingredients are very cold, especially the heavy cream, before whipping. Chilling the cheesecake overnight will yield the firmest and most delicious results. Garnish with additional lemon zest or fresh berries if desired.