Prep the pan. Line the bottom of an 8- or 9-inch pie dish or springform pan with parchment (optional, but it helps with clean slices). Lightly grease the sides.

Make the crust. In a bowl, mix crushed graham crackers, melted butter, a pinch of salt, and 1 tablespoon sugar if you like it sweeter. Stir until the texture feels like damp sand.

Press and chill. Firmly press the crust into the pan, going slightly up the sides. Use the bottom of a measuring cup to compact it. Chill in the fridge while you make the filling.

Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Don’t overbeat. Set aside.

Beat the cream cheese. In another bowl, beat softened cream cheese with sugar, vanilla, and lemon juice until smooth and fluffy. No lumps.

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two batches. Use a spatula and light strokes to keep it airy.

Fill the crust. Spoon the filling over the chilled crust and smooth the top with a spatula.

Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the cleaner the slices.

Add toppings and serve. Before serving, add fresh fruit, a thin layer of warmed jam, or a sprinkle of lemon zest. Slice with a warm knife for neat edges.