Step by step

Method

5 steps

1. 1

   Mix 1½ cups graham cracker crumbs with ⅓ cup melted butter and 2 tablespoons sugar until it holds when squeezed. Press firmly into a 9-inch springform or pie dish. Chill 15 minutes.

2. 2

   Beat 16 oz softened cream cheese until completely smooth and lump-free — cold cream cheese stays grainy. Mix in ¾ cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon lemon juice.

3. 3

   Whip 1 cup cold heavy cream to stiff peaks. Fold it into the cream cheese in two additions until no white streaks remain and the filling looks light and uniform.

4. 4

   Spread over the crust, smoothing the top. Refrigerate at least 4 hours, preferably overnight, until the filling is firm enough to slice cleanly.

5. 5

   Run a warm knife around the edge, wipe between cuts, and top with fresh berries if you like. You want a cool, creamy no-bake cheesecake with a crisp crumb base — not a soft pudding that collapses or a lumpy filling.