Ingredients
Method
- Lightly grease a springform pan using non-stick spray.
- In a food processor, pulse the graham crackers until finely ground.
- Combine the crushed graham crackers, sugar, and melted butter in a medium bowl. Stir until everything is evenly mixed.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan using a ¼ cup measuring cup. Place the pan in the freezer for 20 minutes to set.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and free of lumps.
- Add the sweetened condensed milk, lemon juice, vanilla extract, and sift the powdered sugar into the cream cheese mixture. Mix on medium-low speed until just combined, scraping the bowl as necessary.
- In a separate medium bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, ensuring it is fully incorporated without deflating the whipped cream.
- Pour the cheesecake mixture over the prepared graham cracker crust, smoothing it out with a mini offset spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 12 hours (or overnight) to set fully.
- After chilling, run a butter knife around the edge of the cheesecake to loosen it from the pan. Release the clamp and remove the side of the pan. Transfer the cheesecake to a serving plate and top with fresh berries.
Nutrition
Notes
Perfect for a summer gathering or holiday dessert. Top with fresh seasonal berries for extra flavor and color.