The Best No-Bake Cheesecake
Recipe from Food Network
Ingredients
Crust
- 12 ounces graham crackers (about 18 sheets), broken into pieces
- 1/3 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 11 tablespoons unsalted butter, melted
Filling and Topping
- 1 1/2 cups heavy cream, divided
- 3 8-ounce packages cream cheese, at room temperature
- 1 1/4 cups granulated sugar, divided
- 2 tablespoons lemon juice (from 1 lemon)
- 2 tablespoons sour cream
- 2 teaspoons vanilla-bean paste
- Fresh berries, for serving
Method
- In a food processor, pulse the graham crackers, brown sugar, and salt into fine crumbs. Add the melted butter and pulse until evenly coated.
- Firmly press the crumbs across the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan. Freeze for about 20 minutes.
- Whip 3/4 cup heavy cream to stiff peaks and set aside.
- Beat the cream cheese with 1 cup granulated sugar until light and fluffy, about 3–4 minutes. On medium-low speed, mix in the lemon juice, sour cream, and vanilla paste. Gently fold in the whipped cream.
- Spread the filling in the chilled crust, smooth the top, cover tightly, and refrigerate for 8–24 hours.
- Before serving, whip the remaining 3/4 cup cream with the remaining 1/4 cup sugar to soft peaks.
- Loosen and remove the springform ring. Decorate the cheesecake with the whipped cream and fresh berries.