Ingredients

The following ingredients have 13 Servings
  • 2 1/4 cups (302g) graham cracker crumbs
  • 5 tbsp (65g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream
  • 3 tbsp fresh lemon juice
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tbsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract

Instruction

  • In a medium bowl, combine the crust ingredients and mix well to combine completely.
  • Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  • In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  • Add the sour cream and mix until well combined and smooth.
  • Add the lemon juice and mix until well combined and smooth. Set mixture aside.
  • In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  • Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  • Add the filling to the crust and spread into an even layer.
  • Refrigerate cheesecake until firm, 5-6 hours or overnight.
  • To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  • Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  • Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
  • Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.