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1. Make the Base:
Crush the graham crackers into fine crumbs (use a food processor or a rolling pin).
Mix with melted butter until it resembles wet sand.
Press into the bottom of a springform pan (20 cm/8 inch).
Chill in the fridge while you make the filling.
2. Prepare the Filling:
In a bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat cream cheese, sugar, vanilla, and lemon juice until smooth.
(Optional) Dissolve gelatin in warm water, let it cool slightly, and stir it into the cream cheese mixture.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Cake:
Pour the creamy filling over the chilled base.
Smooth the top with a spatula.
4. Chill:
Refrigerate for at least 4–6 hours, preferably overnight, until set.
5. Decorate and Serve:
Add your favorite toppings before serving: berries, chocolate curls, caramel drizzle, or fruit compote.
✅ Tips:
Use mascarpone for a richer texture.
Swap graham crackers with Oreos for a chocolate base.
For a fruity version, fold in chopped strawberries or mango before chilling.
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