No-Bake Cheesecake

Instructions

1. Crush about 200g of graham crackers into fine crumbs using a food processor or a sealed bag and a rolling pin, then stir in 100g of melted butter until the mixture looks like wet sand and holds together when pressed.
2. Press the crumb mixture firmly and evenly into the base of a 23cm (9 inch) springform pan, using the flat bottom of a glass to pack it down tightly, then chill the crust in the refrigerator for at least 20 minutes so it firms up.
3. In a large bowl, beat 500g of softened cream cheese with 100g of powdered sugar on medium speed until completely smooth and free of lumps, scraping down the sides of the bowl as needed.
4. Add 1 teaspoon of vanilla extract and a tablespoon of lemon juice, then beat briefly to combine, as the lemon brightens the flavor and helps the filling set.
5. In a separate chilled bowl, whip 250ml of heavy cream to stiff peaks, which usually takes 2 to 3 minutes, then gently fold it into the cream cheese mixture in two additions to keep the filling light and airy.
6. Spoon the filling onto the chilled crust and smooth the top with an offset spatula, then cover and refrigerate for at least 6 hours or overnight until the cheesecake is fully set and firm to the touch.
7. Before serving, run a thin knife dipped in warm water around the edge, release the springform ring, and top with fresh berries, then slice with a clean warm knife for tidy wedges.