Ingredients:

  • 200g graham cracker crumbs
  • 50g granulated sugar
  • 1/4 tsp salt
  • 113g melted butter
  • 680g full-fat block cream cheese, softened
  • 180g powdered sugar, sifted
  • 360ml cold heavy whipping cream
  • 60g full-fat sour cream, room temperature
  • 15ml fresh lemon juice
  • 10ml pure vanilla extract

Instructions:

  1. In a medium bowl, combine the 200g of graham cracker crumbs, 50g granulated sugar, and 1/4 tsp salt. Pour in the 113g of melted butter and stir until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of your 9 inch springform pan. Use the bottom of a flat measuring cup to get a perfectly even, compressed layer.
  3. Freeze the crust for 10 minutes. This solidifies the butter so the filling doesn't mix into the crumbs when you pour it in.
  4. In a cold bowl, whisk the 360ml heavy whipping cream until stiff peaks form. You’ll know it’s ready when the whisk leaves deep tracks and the peaks stand straight up when you lift the beaters. Set this in the fridge immediately.
  5. In your stand mixer with the paddle attachment, beat the 680g of softened cream cheese and 180g powdered sugar on medium speed for 3 minutes until completely smooth and velvety.
  6. Add the 60g sour cream, 15ml lemon juice, and 10ml vanilla. Beat for 1 minute until the mixture looks glo
  7. Using a large rubber spatula, gently fold the whipped cream into the cream cheese mixture in three stages. Be careful not to deflate the air bubbles, as this provides the structure.
  8. Spread the filling over the prepared crust and smooth the top with an offset spatula. Cover tightly and refrigerate for at least 4 to 6 hours (or overnight) until firm.