NO BAKE CHEESECAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Graham Cracker Crust:
2 cups graham cracker crumbs
⅓ cup packed light or dark brown sugar
½ cup butter melted
Cheesecake:
1 ¼ cups whipping cream
3 x 8oz. blocks cream cheese softened to room temperature
½ cup granulated sugar
2 T icing sugar
¼ cup sour cream at room temperature
2 t lemon juice
1 t vanilla
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Directions: |
Directions:Make the crust:
Stir the graham cracker crust ingredients together. Pour into a 9" or 10" springform pan and pack in very tightly. (the tighter it is packed the less likely it will fall apart when cutting the cheesecake.) Use the bottom of a measuring cup to pack the bottom and then freeze it while you make the filling.
Make the filling:
Using a hand mixer on high with whisk attachment, whip the cold whip cream into stiff peaks for about 5 minutes. Set aside.
Using a hand mixer beat the cream cheese and granulated sugar together on medium until perfectly smooth and creamy. Add the icing sugar, sour cream, lemon juice and vanilla. Beat for 3 mins on high until smooth and combined.
On low speed fold the whipping cream into the cheesecake filling. Combine slowly as you don't want to deflate all the air in the whipped cream.
Remove crust from freezer and spread filling into crust and make it smooth.
Cover tightly with plastic wrap and refrigerate overnight so it sets up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan then remove the rim. Serve cheesecake with desired toppings.
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