For the crust: Two cups of Graham crackers' crumbs ½ cup melted unsalted butter One fourth cup of granulated sugar.
sixteen ounces of smooth cream cheese One cup grounded sugar 1 tsp vanilla essence One tablespoon lemon juice One half a cup heavy whipping cream.
I first toss in a medium bowl the graham cracker crumbs, melted butter, and sugar. Making sure it's even and packed tightly, I firmly push the mixture down in the bottom of a 9-inch springform pan. I then pop it into the refrigerator to solidify while I make the filling.
I beat the heavy whipping cream till firm peaks develop in another dish. This stage lends the filling its light, airy texture. I put it off as I worked on the cream cheese concoction.
I gradually smooth and creamy the softened cream cheese, powdered sugar, vanilla essence, and lemon juice combined. I then softly fold in the whipped cream until it is completely mixed and frothy.
Using a spatula, I evenly distribute the filling over the chilled graham cracker crust, then smooth the top.
To let the cheesecake firm up, cover it with plastic wrap and chill it for at least four hours, or overnight. The texture improves with increasing cold length.