No-Bake Classic Cheesecake

Name: No-Bake Classic Cheesecake
Ingredients: 260 g grated graham crackers; 50 g granulated sugar; 0.5 Šálka melted butter; 908 g cream cheese; 79 g sour cream; 1 PL lemon juice; 120 g powdered sugar; 1 PL vanilla extract; 0.5 Šálka cold heavy cream

#no bake cheesecake#cream cheese#graham crackers#easy dessert#Preppy Kitchen

This easy no-bake cheesecake features a buttery graham cracker crust and a smooth, creamy filling made with cream cheese, sour cream, and whipped cream. It sets perfectly in the fridge, making it a light and refreshing dessert that's ready to enjoy after just a few hours of chilling.

Ingredients extracted via AI

260 g grated graham crackers50 g granulated sugar0.5 Šálka melted butter908 g cream cheese79 g sour cream1 PL lemon juice120 g powdered sugar1 PL vanilla extract0.5 Šálka cold heavy cream

Procedure generated via AI

Start by making the crust: measure 2 cups (260 g) of graham cracker crumbs, either bought pre-crumbled or crushed yourself in a food processor. If you don't have graham crackers, use any favorite cookies like shortbread, ginger snaps, Biscoff, or Oreo and crush them into fine crumbs. Place the crumbs in a large bowl, add 1/4 cup (50 g) granulated sugar, and mix well. Stir in 1/2 cup melted butter and combine by hand until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan using the bottom of a glass or measuring cup to create an even, compact crust. Chill the crust in the freezer while you prepare the filling.
Prepare the filling: attach the whisk attachment to your mixer and add 908 g of softened cream cheese to the bowl. Add 1/3 cup (79 g) sour cream and 1 tablespoon lemon juice. Beat on medium speed for about 30 seconds until smooth and combined.
Add 1 cup (120 g) powdered sugar and 1 tablespoon vanilla extract. Occasionally scrape down the bowl with a spatula to ensure everything is mixed smoothly. Continue beating on medium speed for 1 to 2 minutes until creamy and well blended.
Meanwhile, pour 1/2 cup cold heavy cream into a medium bowl and whisk by hand until stiff peaks form, about 1 minute.
Gently fold the whipped cream into the cream cheese mixture by hand, using a folding motion to keep the filling light and airy.
Remove the crust from the freezer and pour the filling over it. Use a spatula to smooth the top and remove any large air bubbles.
Cover the pan tightly with plastic wrap or a lid and refrigerate for at least 2 hours or preferably overnight to set.
Before serving, carefully loosen the cheesecake from the pan edges with a knife or spatula. Slice and serve chilled.