Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract (for crust)

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract (for filling)

1 cup heavy whipping cream

2 tablespoons lemon juice (freshly squeezed)

Fresh berries (strawberries, blueberries, raspberries) for topping

Chocolate shavings for topping

Whipped cream for topping

Instructions

Step 1: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand.

Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed and even. Use the bottom of a measuring cup to help press it down.

Step 3: Place the crust in the refrigerator to chill while preparing the cheesecake filling.

Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 5: Gradually add the powdered sugar, beating until fully incorporated. Scrape down the sides of the bowl as needed.

Step 6: Add the vanilla extract and lemon juice, mixing until well combined.

Step 7: In a separate bowl, whip the heavy cream until stiff peaks form.

Step 8: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.

Step 9: Remove the crust from the refrigerator and spoon the cheesecake filling over it, spreading evenly with a spatula.

Step 10: Smooth the top with the spatula or the back of a spoon, creating a swirl pattern if desired.

Step 11: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Step 12: Carefully remove the sides of the springform pan. If it sticks, run a knife around the edge to help release it.

Step 13: Transfer the cheesecake to a serving platter if desired, or leave it on the base of the springform pan for easier serving.

Step 14: Top with fresh berries, chocolate shavings, or whipped cream as desired.

Step 15: Slice into wedges using a sharp knife, dipping it in hot water for cleaner cuts.

Step 16: Serve immediately and enjoy!

Tips & Variations

For a citrus twist, add a teaspoon of lemon zest to the cream cheese mixture.

Use digestive biscuits or crushed vanilla wafers instead of graham crackers for a different crust flavor.

Swap fresh berries for a fruit compote or a drizzle of caramel sauce for variety.

Make mini cheesecakes in muffin tins for individual servings.

Ensure the cream cheese is fully softened to avoid lumps in the filling.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, but removal may be trickier. Line the pan with parchment paper to help lift the cheesecake out smoothly.

Is it necessary to chill the cheesecake for 4 hours?

Chilling allows the filling to set properly for the best texture. While you can serve it sooner, the cheesecake will be firmer and taste better after sufficient chilling time.