Ingredients:

  • 1.5 cups (170g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted and cooled
  • 2 tbsp (25g) Granulated sugar
  • 0.25 tsp (1.5g) Sea salt
  • 16 oz (450g) Full-fat block cream cheese, softened
  • 1 cup (245g) Plain Greek yogurt, 5% fat
  • 0.75 cup (90g) Powdered sugar, sifted
  • 1 tsp (5ml) Pure vanilla bean paste
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1.25 cups (300ml) Heavy whipping cream, cold

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and sea salt. Mix until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1/2-inch up the sides of the pan using a flat-bottomed measuring cup. Chill in the freezer for 15 minutes to set the crust.
  3. In a large bowl, beat the softened cream cheese and powdered sugar together until completely smooth and free of lumps. Incorporate the Greek yogurt, vanilla, and lemon juice, beating until emulsified.
  4. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overbeat into butter.
  5. Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula until no white streaks remain, maintaining the aeration.
  6. Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours (or overnight) until firm and sliceable.