Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/2 cups
- Heavy cream: 1 1/2 cups
- Vanilla extract: 1 teaspoon
- Lemon juice: 2 tablespoons
- Optional toppings: Fresh berries, chocolate shavings, fruit preserves
Instructions
- Step 1: Prepare the crust. In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: Make the cheesecake filling. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Step 3: Add flavor and stabilize the filling. Stir in the vanilla extract and lemon juice until well combined.
- Step 4: Whip the cream and combine. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Step 5: Assemble and chill. Pour the cheesecake filling over the graham cracker crust, spreading it evenly. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Step 6: Serve and enjoy. Before serving, remove the cheesecake from the springform pan. Garnish with your favorite toppings, such as fresh berries, chocolate shavings, or fruit preserves. Slice and serve.
Notes
- To prevent a soggy crust, chill the graham cracker base for 30 minutes before adding the filling.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- For an elegant presentation, warm a knife with hot water before each slice to get clean, smooth cuts.
- A dollop of whipped cream and a sprig of mint elevate this simple dessert, making it perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American