Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.5 cup (100g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the mixture resembles wet sand. Note: Don't overmix or the butter will pool.
  2. Line a 9x9 inch square baking pan with parchment paper. Press the crust mixture firmly into the bottom using the back of a spoon, and freeze for 10 minutes to set.
  3. Beat the softened cream cheese and powdered sugar until smooth and lump free. Stir in the vanilla extract. Mix for 3 mins until it looks glossy.
  4. In a separate chilled bowl, whip the heavy cream. Continue whipping until stiff peaks form (the cream should stand straight up when you lift the whisk).
  5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a cut and fold motion, ensuring not to overmix.
  6. Spread the filling over the chilled crust. Smooth the top with an offset spatula until it's perfectly level.
  7. Cover tightly with plastic wrap.
  8. Refrigerate for at least 6 hours or overnight until firm. Note: 6 hours is the minimum; 12 hours is where the magic happens.