No-Bake Cheesecake (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
02 - 1/3 cup (67g) packed light or dark brown sugar
03 - 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

→ Cheesecake Filling

04 - 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream, cold
05 - 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
06 - 1/2 cup (100g) granulated sugar
07 - 2 Tablespoons (15g) confectioners' sugar
08 - 1/4 cup (60g) sour cream, at room temperature
09 - 2 teaspoons lemon juice
10 - 1 teaspoon pure vanilla extract

# Instructions:

01 - Mix the graham cracker crumbs, brown sugar, and melted butter until thoroughly combined. Pour this mixture into a 9-inch or 10-inch springform pan. Pack it down very firmly using the bottom of a measuring cup, pressing into the bottom and slightly up the sides. The tighter you pack it, the better your crust will hold together when slicing. Place the crust in the freezer for 10-20 minutes while you make the filling.
02 - In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4-5 minutes. The cream should be thick and when you lift the beaters, the peaks should stand straight up without flopping over. Set this aside while you prepare the rest of the filling.
03 - In another large bowl, beat the softened cream cheese and granulated sugar together on medium speed until completely smooth and creamy, with no lumps remaining. Scrape down the sides and bottom of the bowl as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for another 2-3 minutes until the mixture is silky smooth and well combined.
04 - Using your mixer on low speed or a silicone spatula, gently fold the whipped cream into the cream cheese mixture until fully incorporated. Take your time with this step and fold slowly to maintain as much air as possible in the whipped cream, which helps the cheesecake set properly.
05 - Remove the crust from the freezer and spread the filling evenly into it. Use an offset spatula to smooth the top into an even layer with a flat or slightly rounded top.
06 - Cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours, but preferably overnight (12 hours is ideal). The longer it chills, the more firmly your cheesecake will set.
07 - When ready to serve, run a knife around the edge of the pan to loosen the cheesecake from the rim, then remove the springform rim. Slice with a sharp, clean knife, wiping the blade between cuts for neat slices. Serve plain or with your favorite toppings like whipped cream, fresh berries, or fruit sauce.

# Notes:

01 - For the creamiest texture, make sure your cream cheese and sour cream are at room temperature before mixing, but keep the heavy cream cold.
02 - This no-bake cheesecake can be made 1-2 days ahead and stored covered in the refrigerator.
03 - For a lemon-flavored version, omit the sour cream and add 2 tablespoons lemon juice plus 1 tablespoon lemon zest.
04 - The lemon juice in this recipe doesn't make the cheesecake taste like lemon - it just brightens the flavor.
05 - Topping suggestions: fresh berries, whipped cream, strawberry sauce, lemon curd, or salted caramel.

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