Prepare the pan: Lightly grease the sides of a 9-inch springform pan, then line the bottom with parchment paper for easy removal.

Make the crust: In a bowl, stir together graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs look like wet sand and hold together when pressed.

Press and chill: Firmly press the crumb mixture into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to compact it. Chill in the fridge for 15–20 minutes while you make the filling.

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

Beat the cream cheese: In a separate large bowl, beat the cream cheese until very smooth, about 2–3 minutes. Scrape the bowl well to avoid lumps.

Sweeten and flavor: Add sugar, vanilla, and lemon juice (and zest if using). Beat until the mixture is silky and the sugar dissolves, 1–2 minutes.

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

Fill the crust: Spoon the filling into the chilled crust and smooth the top. Tap the pan once or twice on the counter to pop air bubbles.

Chill to set: Cover and refrigerate for at least 6 hours, but overnight is best for a clean slice and firm texture.

Serve: Run a thin knife around the edge before unclasping the pan. Add your favorite topping just before serving. Slice with a warm, clean knife for neat edges.