Ingredients:

  • 2 cups graham cracker crumbs (300g)
  • 1/2 cup unsalted butter, melted (115g)
  • 1/3 cup granulated sugar (65g)
  • 1/4 tsp kosher salt
  • 24 oz full-fat block cream cheese, softened (680g)
  • 1.5 cups powdered sugar, sifted (180g)
  • 1.5 cups heavy whipping cream, cold (360ml)
  • 2 tbsp fresh lemon juice
  • 1 tbsp pure vanilla extract
  • 1/4 cup full-fat sour cream (60g)

Instructions:

  1. In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
  2. Pour the mixture into a 9-inch springform pan. Press firmly into the bottom and slightly up the sides to create a sturdy base.
  3. In a large bowl using an electric mixer, beat the room-temperature cream cheese and powdered sugar on medium-high speed until completely smooth and aerated.
  4. Add the lemon juice, vanilla extract, and sour cream. Mix until well combined and silky.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat into butter.
  6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain and the filling is uniform.
  7. Spread the filling over the prepared crust. Use an offset spatula to smooth the top.
  8. Cover and refrigerate for a minimum of 6 hours, or ideally overnight, to allow the proteins to set for clean slicing.