Instructions

• Make the crust: melt 7 tablespoons unsalted butter in a microwave-safe bowl or glass measuring cup (about 1 minute on high).
• In a medium bowl, combine 1 ½ cups graham cracker crumbs and 2 tablespoons granulated sugar. Pour in the melted butter and toss with a fork until the crumbs are evenly moistened.
• Transfer the crumb mixture to a 9-inch springform pan. Press the crumbs firmly into the bottom of the pan and about halfway up the sides using your fingertips or the bottom of a measuring cup. Place the pan in the freezer while you prepare the filling.
• Prepare the cream cheese base: in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the 24 ounces softened cream cheese. Beat on medium-high speed until smooth and free of lumps. Stop once and scrape down the sides and bottom of the bowl.
• Add ½ cup granulated sugar to the cream cheese and beat on medium speed about 1 minute until combined. Scrape down the bowl.
• Add 1 cup confectioners’ sugar, 2 teaspoons vanilla extract, and 2 teaspoons freshly squeezed lemon juice. Start mixing on low speed to avoid sugar dust, then increase to medium and mix until incorporated. Stop and scrape down the bowl so the mixture is smooth. Set this bowl aside.
• In a separate medium bowl, pour in 1 ¼ cups cold heavy whipping cream. Using the whisk attachment (stand or hand mixer), whip the cream on medium-high speed until it increases in volume and forms stiff peaks, about 7–8 minutes (timing varies by mixer). Stiff peaks means the cream holds a pointed peak when the whisk is lifted.
• Fold the whipped cream into the cream cheese mixture: transfer about one-third of the whipped cream into the cream cheese bowl to lighten it, fold gently with a rubber spatula by cutting down through the center, sweeping along the bottom, and folding the mixture over onto itself. Add the remaining whipped cream in two additions and continue folding just until mostly uniform and no large streaks remain. Do not overmix.
• Remove the crust from the freezer and pour the filling into the crust. Smooth the top with a rubber spatula or offset knife.
• Cover the springform pan tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight to fully chill and set. Do not use the freezer to set the cheesecake (it will change the texture).
• To serve, run a butter knife around the inside perimeter of the springform pan, then gently remove the outer ring. Slice and garnish as desired.
• Store leftovers airtight in the refrigerator for up to 5 days. Once the cheesecake has set, it can be frozen airtight for up to 3 months; individual portions in sandwich bags or freezer-safe containers are easiest to thaw and serve.