Ingredients

The following ingredients have 13 Servings
  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 10 tbsp (140g) unsalted butter, melted
  • 1/2 cup fresh squeezed lemon juice (3-4 lemons)
  • 0.25 oz package unflavored gelatin
  • 1/4 cup sweetened condensed milk
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (29g) sour cream
  • 2 1/2 tbsp lemon zest
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 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.
  • 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  • 3. In a medium sized bowl, add the lemon juice, sprinkle the powdered gelatin evenly over it and let stand for 4-5 minutes.
  • 4. Heat the lemon juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth.
  • 5. Stir the sweetened condensed milk into the lemon juice mixture, then set the mixture aside to cool to room temperature.
  • 6. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  • 7. Add the sour cream and lemon zest and mix until well combined and smooth.
  • 8. Add the cooled lemon juice mixture and mix until well combined and smooth. Set mixture aside.
  • 9. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
  • 10. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  • 11. Add the filling to the crust and spread into an even layer.
  • 12. Refrigerate cheesecake until firm, 5-6 hours or overnight.
  • 13. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  • 14. 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.
  • 15. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit. I used lemon slices, raspberries and mint leave.
  • 16. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.