Best Ever No-Bake Cheesecake - Bestrecipe005


  • 2 cups graham cracker crumbs
  • ¼ cup brown sugar
  • ½ cup (1 stick) unsalted butter, melted

  • 1 & ¼ cups heavy whipping cream
  • 2 (8-ounce) packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • ⅓ cup full-fat sour cream
  • Additional whipped cream and/or fresh fruit or pie filling,
    optional but recommended

  1. Very lightly grease a 9″ or 10″ springform pan.
    Set aside.
  2. In a large bowl, combine the graham cracker crumbs, brown
    sugar, and melted butter, stirring until moistened and mixture resembles wet
    sand. Pour the mixture into the bottom of the springform pan and use your hands
    and fingers to press the mixture into the bottom and slightly up the sides of
    the pan. Freeze for 10 minutes while you prepare filling.
  3. In the bowl of a stand mixer, beat the heavy whipping cream
    on high speed with a whisk attachment for 5-7 minutes or until stiff peaks
    form. Set aside. In another bowl, beat together the cream cheese, granulated
    sugar, vanilla, and lemon juice with the paddle attachment for about 2 minutes
    or until creamy and fluffy, scraping the sides of the bowl as needed. Add in
    the sour cream and mix well, scraping the bowl as needed. Lastly, very gently
    fold in the whipped cream until thoroughly combined and no whipped cream
    streaks remain.
  4. Spread the mixture evenly on top of the crust and smooth out
    the top. Cover loosely with plastic wrap and refrigerate until firm and set,
    about 2 hours or up to overnight. Just before serving, garnish with more
    whipped cream and cherry pie filling or fresh strawberries.

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