Step 1: Make the Crust
- In a bowl, combine the biscuit crumbs, melted butter, and sugar.
- Mix until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of an 8-inch (20 cm) square or round pan.
- Refrigerate for 20–30 minutes while preparing the filling.
Step 2: Prepare the Filling
- Beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, vanilla extract, and lemon juice. Beat until well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 3: Assemble
- Spread the filling evenly over the chilled crust.
- Smooth the top with a spatula.
- Pipe whipped cream around the edges if desired.
Step 4: Chill
- Refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm.
Step 5: Serve
- Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled and enjoy!
Tips
- Chill the mixing bowl and beaters before whipping the cream for the best results.
- For a firmer cheesecake, add 1 teaspoon of dissolved unflavored gelatin to the filling.
- Store covered in the refrigerator for up to 4 days.
