Crush the graham crackers into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Transfer to a bowl.
Pour the melted butter over the crumbs and mix until all the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a lined springform pan to form an even crust. Chill in the fridge for 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using a whisk or electric mixer. This creates a velvety base for your filling.
Add the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest to the cream cheese. Mix everything together until well combined and the mixture is slightly thickened, with a bright yellow hue.
In a separate bowl, whip the heavy cream until soft peaks form—listen for a gentle swish sound and see the cream holding shape when you lift the whisk.
Gently fold the whipped cream into the lemon mixture in three additions, using a spatula to keep the mixture light and airy. Be careful not to deflate the whipped cream.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula for an even surface. Cover loosely with plastic wrap.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until the filling is set and firm but still creamy. The surface should be bright yellow and free of cracks.
Before serving, optionally decorate with lemon slices, berries, or fresh herbs for a splash of color and extra freshness.
Use a hot, dry knife to slice the cheesecake cleanly, wiping the blade between cuts. Serve immediately and enjoy the bright, tangy flavor with each bite!
