No-Bake Cheesecake
"Rich, silky cheesecake that sets up in the fridge while you do literally anything else — no oven, no water bath, no stress."
The Game Plan
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Crush the graham crackers into fine crumbs — you need about 2 cups. Mix with the melted butter and 2 tablespoons of sugar until it feels like wet sand.
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Press the crust firmly into the bottom of a 9-inch springform pan, pushing it slightly up the sides. Refrigerate while you make the filling.
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Beat the cream cheese with a hand mixer or stand mixer until completely smooth, about 3 minutes. Scrape down the bowl often — lumps are the enemy here.
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Add the remaining sugar, vanilla, lemon juice, and salt. Beat until combined, another 2 minutes.
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In a separate cold bowl, whip the heavy cream to stiff peaks. This takes about 3-4 minutes on high speed.
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Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then gently fold in the remaining whipped cream, being careful not to deflate it.
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Pour the filling over the crust and smooth the top with an offset spatula or the back of a spoon.
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Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
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Release the springform ring, slice with a knife dipped in hot water, and serve.
