Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 24 oz (680g) full-fat cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (350ml) heavy whipping cream, chilled

Instructions:

  1. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl.
  2. Pour the mixture into your 9 inch springform pan. Use the bottom of a flat measuring cup to press it firmly into the base and slightly up the sides until it feels like a solid piece of wood. Note: This prevents the crust from crumbling when you slice.
  3. Beat the softened cream cheese on medium high speed until completely smooth and fluffy (about 2-3 minutes). Note: According to [Serious Eats](https://www.seriouseats.com), room temperature cheese is vital for a lump free base.
  4. Slowly mix in the sifted powdered sugar and vanilla extract until the mixture is creamy and pale.
  5. In a separate chilled bowl, whip the heavy cream on high until stiff peaks form. You'll know it's ready when the cream stands straight up when you lift the beaters.
  6. Gently fold the whipped cream into the cream cheese mixture in three batches. Use a silicone spatula and a cut and fold motion until no white streaks remain. Note: Do not stir or beat here, or you'll deflate the air.
  7. Pour the filling into the prepared crust and smooth the top with a spatula.
  8. Cover loosely with plastic wrap.
  9. Refrigerate for at least 6 hours, or overnight, until the cake feels firm to a light touch.