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Cheesecake

  • Graham Cracker Crust
    • 240 g Graham Cracker, ground
    • 67 g Brown Sugar
    • 113 g Unsalted Butter, melted
  • 300 g Heavy Cream, cold
  • 678 g Cream Cheese, room temperature
  • 100 g Granulated Sugar
  • 15 g Confectioners' Sugar
  • 60 g Sour Cream, room temperature
  • 2 t Lemon Juice
  • 1 t Vanilla Extract

Yields one 9-inch cheesecake

  1. Make crust. Stir crust ingredients together. Press firmly into the bottom and sides of a 9-inch springform pan. Freeze 10-20 minutes while preparing filling.
  2. Whip cream. Beat cold heavy cream on medium-high 4-5 minutes until stiff peaks form. Set aside.
  3. Make filling. Beat cream cheese and granulated sugar on medium until perfectly smooth. Add confectioners' sugar, sour cream, lemon juice, and vanilla. Beat on medium-high 2-3 minutes until smooth and combined with no lumps.
  4. Fold in cream. Gently fold whipped cream into filling until combined. Fold slowly to preserve air in the whipped cream.
  5. Fill crust. Remove crust from freezer. Spread filling into crust and smooth top with an offset spatula.
  6. Chill, covered, at least 6-8 hours until set. Refrigerate overnight for best results.
  7. Serve. Loosen cheesecake from pan rim with a knife and remove rim. Cut into slices with a clean sharp knife, wiping clean between each cut.

Store refrigerated up to 5 days.

  1. McKenney, Sally. "No Bake Cheesecake". Sally's Baking Addiction. 14 March 2019. ↩