Ingredients
Equipment
Method
Instructions:
- Start by crushing the graham cracker sheets into fine crumbs. You can use a food processor for this, or place them in a zip-top bag and crush them with a rolling pin. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of the springform pan to create an even layer. Use the bottom of a measuring cup or your hands to compact it well. Place the crust in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with a mixer until smooth and creamy. Gradually add in the sugar, lemon juice, sour cream, and vanilla extract. Continue to mix until the mixture is fully combined and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form. This will give your cheesecake a light and airy texture. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Once the whipped cream is fully incorporated, pour the cheesecake filling over the chilled crust in the springform pan. Use a spatula to smooth the top for an even finish.
- Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if possible. This allows the cheesecake to set properly and develop its flavors.
- Once set, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve it plain or topped with your favorite fruits, chocolate sauce, or whipped cream.
Notes
- Store cheesecake covered in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices wrapped tightly for up to 3 months.
- Experiment with different cookie types for the crust for unique flavors.