This Cheesecake recipe contains no Gelatin or Condensed Milk; yet it tastes like the good old classic Cheesecake like we are all used to.
Total Time: 30 minutes | Servings: 12 slices
Ingredients
- 1 9″ or 10″ graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
- 16 oz cream cheese softened to room temperature (450g) (use brick-style cream cheese, not the spreadable kind sold in tubs)
- 1 cup powdered sugar (150g)
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ⅓ cup sour cream (75g)
- 1 ½ cup heavy cream (355ml)
- Additional whipped cream for topping, optional
Instructions
- Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
- Add powdered sugar and stir until combined.
- Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
- Add sour cream and stir well.
- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
- Fold your whipped cream into cream cheese mixture until smooth and well-combined.
- Spread cheesecake mixture evenly over prepared graham cracker crust.
- Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.
ADVERTISEMENT