Instructions

• STEP 1

  Cut cream cheese into small pieces. Place in a small bowl and set aside to soften.

  • 2 (8 oz) blocks cream cheese

• STEP 2

  Using your hands, break graham crackers in half and place in the base of a food processor; pulse on high to create fine crumbs. (Work in batches to best fit your food processor.)

  • 14 graham crackers

• STEP 3

  Transfer graham cracker crumbs to a medium bowl. Add brown sugar and stir until well combined. Set aside.

  • 1/3 cup brown sugar

• STEP 4

  Cut butter into small pieces. Place in a small saucepan and melt over medium heat. Once melted, drizzle over the graham cracker crumbs, making sure to scrape all of the butter into the bowl. Stir until well combined and the crumb mixture is moist and sandy in texture.

  • 1/2 cup butter, unsalted

• STEP 5

  Transfer the crumb mixture to a pie dish. Using your hands, distribute the mixture evenly over the bottom and sides of the dish, then press firmly into place to form the crust. Place crust in the freezer to firm up while you prepare the filling. (Note: the crust will be thicker if using a smaller, 9-inch dish, and thinner if using a larger, 10-inch dish.)

• STEP 6

  Pour cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until cream reaches medium-stiff peaks. Transfer whipped cream to another small bowl and place in the refrigerator for later use. (Reserve mixing bowl for the next step.)

  • 8 fl oz heavy whipping cream

• STEP 7

  Place the softened cream cheese in the reserved mixing bowl. Using a paddle attachment, beat the cream cheese on medium speed until light and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a silicone spatula.

• STEP 8

  Wash, dry, zest, and juice lemon into the bowl with the cream cheese. Return mixer to medium speed and continue to beat until the mixture is smooth and combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.

  • 1/2 lemon

• STEP 9

  Add vanilla to the bowl. Return mixer to medium speed and continue to beat until the mixture is smooth and combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.

  • 1 1/2 tsp vanilla extract

• STEP 10

  Using a strainer, sift powdered sugar into the bowl. Return mixer to medium speed and continue to beat until the mixture is smooth and combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.

  • 1 cup powdered sugar

• STEP 11

  Add half of the whipped cream to the bowl with the cream cheese mixture. Using a silicone spatula, gently fold the two together until almost combined. Add remaining whipped cream and fold once more until the filling is just combined.

• STEP 12

  Remove graham cracker crust from the freezer. Spoon cream cheese filling into the crust and smooth out in an even layer. Loosely cover with a piece of plastic wrap and place in the refrigerator to set up, about 4 hours or up to overnight. (Note: if using a 9-inch pie dish, the filling will be slightly domed.)

• STEP 13

  Just before serving, wash and dry berries. Arrange berries on top of the cheesecake as desired.

  • 1 (6 oz) pkg raspberries
  • 1/2 (6 oz) pkg blueberries

• STEP 14

  To serve, using a sharp knife, cut cheesecake into 12 wedges. Divide between plates and enjoy!