Ingredients

The following ingredients have 12 Servings
  • 1 9" or 10" graham cracker crust (prepared in springform pan (please click link for graham cracker crust recipe))
  • 16 oz cream cheese (softened to room temperature (450g) (use brick-style cream cheese, not the spreadable kind sold in tubs))
  • 1 cup powdered sugar ((150g))
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • ⅓ cup sour cream ((75g))
  • 1 ½ cup heavy cream ((355ml))
  • Additional whipped cream (for topping, optional)

Instruction

  • Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
  • Add powdered sugar and stir until combined.
  • Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.  
  • Add sour cream and stir well.  
  • Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl).  Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
  • Fold your whipped cream into cream cheese mixture until smooth and well-combined.  
  • Spread cheesecake mixture evenly over prepared graham cracker crust.  
  • Cover and refrigerate at least 4 hours or overnight.  Top with additional whipped cream before cutting and serving, if desired.