No-Bake Cheesecake

Instructions

1. Prepare the crust
   In a medium bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it evenly. Refrigerate while preparing the filling.
2. Make the filling
   In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth with no lumps, about 2 minutes. Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
3. Whip the cream
   In a separate bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to over-beat or it will turn into butter.
4. Combine and chill
   Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, maintaining as much air as possible. Continue folding until fully incorporated with no white streaks. Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
5. Serve the cheesecake
   When ready to serve, run a thin knife around the edge of the springform pan before releasing. Top with fresh berries and slice with a clean, warm knife for neat portions. For best results, wipe the knife clean between cuts.