Classic No-Bake Cheesecake (Print Version)

# Ingredients:

01 - 2 cups (240g) graham cracker crumbs (about 16 full sheets)

02 - 1/3 cup (67g) packed light or dark brown sugar

03 - 1/2 cup (113g) unsalted butter, melted

04 - 1 1/4 cups (300ml) heavy cream or heavy whipping cream

05 - 24 ounces (678g) full-fat brick cream cheese, softened

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

01 - Mix graham cracker ingredients together. Press firmly into 9-inch springform pan. Freeze 10-20 minutes while preparing filling.

02 - Whip cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

03 - Beat cream cheese and sugar until smooth. Add confectioners' sugar, sour cream, lemon juice, and vanilla. Beat until combined and smooth.

04 - Gently fold whipped cream into cream cheese mixture until combined, being careful not to deflate the air in whipped cream.

05 - Spread filling in crust, smooth top. Cover tightly and refrigerate 6-8 hours or overnight (12 hours recommended).

01 - Can be made 1-2 days ahead

02 - Freezes well for up to 3 months

03 - Use room temperature cream cheese and sour cream

04 - Heavy cream must be cold to whip properly

05 - For neat slices, wipe knife between cuts