A smooth, light, and creamy dessert that sets up beautifully in the refrigerator.
Original recipe available here
20
Mins
Serves
12
Easy
Cake
Ingredients
2 cups (200g) graham cracker crumbs (about 12–14 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tablespoons; 115g) unsalted butter, melted
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) confectioners’ sugar
1/4 cup (60g) sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
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Directions
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Step 1:
Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. -
Step 2:
Freeze for 10-20 minutes as you prepare the filling. -
Step 3:
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside. -
Step 4:
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. -
Step 5:
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. -
Step 6:
Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. -
Step 7:
Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. -
Step 8:
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top. -
Step 9:
Cover tightly with plastic wrap or aluminium foil and refrigerate -
Step 10:
Enjoy!