Prepare the pan: Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. For easier release, you can line the bottom with a round piece of parchment paper.

Make the crust: Combine the crushed graham crackers, granulated sugar, and kosher salt in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. The mixture should resemble damp sand and hold together when pressed.

Press and chill the crust: Transfer the crumb mixture to the springform pan. Press it firmly and evenly across the bottom, using the flat bottom of a glass or measuring cup to compact it. Refrigerate for at least 20 minutes while preparing the filling.

Beat the cream cheese: Place the softened cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed for about 2 minutes, until completely smooth and creamy. Scrape down the sides of the bowl as needed.

Add the sweetener and flavorings: Add 1 cup (120 g) powdered sugar, vanilla extract, and lemon juice. Beat on medium-low speed until smooth and fully incorporated. The mixture should be thick, creamy, and free of visible lumps.

Whip the cream: In a separate clean bowl, beat the cold heavy whipping cream and 2 tablespoons (15 g) powdered sugar on medium-high speed until medium-stiff peaks form. When the beaters are lifted, the cream should hold a peak but still look smooth rather than grainy.

Fold the whipped cream into the filling: Add about one-third of the whipped cream to the cream cheese mixture and gently fold with a rubber spatula. Add the remaining whipped cream in two additions, folding just until no white streaks remain. Avoid vigorous stirring, which can deflate the whipped cream.

Fill the crust: Spoon the cheesecake filling over the chilled crust. Spread the top evenly with an offset spatula or the back of a spoon. Gently tap the pan once or twice on the counter to remove large air pockets.

Chill the cheesecake: Cover the springform pan loosely with plastic wrap or foil without pressing it against the surface. Refrigerate for at least 6 hours, preferably overnight. The cheesecake should feel firm when gently pressed in the center.

Slice and serve: Run a thin knife around the edge if needed, then carefully release the springform pan. For cleaner slices, dip a sharp knife in hot water, wipe it dry, and cut the cheesecake. Clean and rewarm the knife between slices. Garnish with optional berries, whipped cream, or lemon zest just before serving.

Chef: Use brick-style cream cheese for the best texture. Ensure it&x27;s at room temperature for easy blending.

Keep the heavy cream cold for optimal whipping.