Instructions
Step 1: Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a springform pan or loaf tin. Chill in the refrigerator for 20 minutes.
Step 2: In a large bowl, beat cream cheese and sugar until smooth. Add lemon zest, juice, and vanilla extract. Mix well.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the lemon cream cheese mixture.
Step 4: Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 6 hours, preferably overnight, until set.
Step 5: Before serving, top with whipped cream, lemon slices, and mint leaves.
Storage Information
Store in the refrigerator, covered, for up to 4 days. For longer storage, freeze for up to 1 month and thaw in the fridge before serving.
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