No-Bake Cheesecake
24 hrs 15 min
1 9-inch cheesecake, 10 servings
A chilled no-bake cheesecake with a graham cracker crust and silky cream cheese filling lightened with whipped cream.
| prepPreheat food processor. | |||||
| 16 graham cracker sheets / 240 g | Pulse graham crackers to fine crumbs | Add brown sugar, butter & salt, pulse until combined | Press crust into springform pan, freeze | Scrape filling into crust, smooth & chill 24 hrs | Unmold, top with fruit & whipped cream, slice & serve |
| 50 g light or dark brown sugar, tightly packed | |||||
| 113 g unsalted butter, melted | |||||
| ¼ teaspoon kosher salt | |||||
| 680 g cream cheese, at room temperature | Mix cream cheese, sugars, zest, lemon juice & vanilla until smooth | Add sour cream, mix until creamy | Fold whipped cream into filling until just combined | ||
| 150 g granulated sugar | |||||
| 30 g powdered sugar | |||||
| 1 teaspoon finely grated lemon zest (optional) | |||||
| 2 teaspoons lemon juice | |||||
| 1 teaspoon pure vanilla extract | |||||
| 120 g sour cream, at room temperature | |||||
| 250 ml heavy cream | Beat heavy cream to stiff peaks, 90 sec–2 min | ||||
| Fresh fruit, for topping (optional) | |||||
| Whipped cream, for topping (optional) | |||||
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