Ingredients
Equipment
Method
- In a medium-sized bowl, add the 2 cups graham cracker crumbs, ¼ cup lightly packed brown sugar, and ½ cup melted salted butter. Stir until everything is well combined. You want a mixture that resembles wet sand.
- Next, press this mixture firmly into the base of a 9-inch springform pan. Use the back of a measuring cup to pack it down tightly. This will create a sturdy crust for your cheesecake.
- Place the crust in the refrigerator while you prepare the filling. This allows it to firm up slightly.
- In a large mixing bowl, combine 2 (8-ounce) blocks softened cream cheese, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ cup granulated sugar. Beat this mixture using an electric mixer until it is smooth and creamy, about 2 to 3 minutes.
- Once the mixture is creamy, slowly add in ½ cup heavy whipping cream while continuing to beat. You want to see the mixture become thicker and fluffier, which should take about 3 to 4 minutes.
- After the filling is fluffy, take out the crust from the refrigerator and spread the cream cheese mixture evenly over the crust. Use a spatula to smooth the top.
- Cover the cheesecake with plastic wrap and return it to the refrigerator. Allow it to chill for at least 3 hours, or overnight if you have time. This helps the cheesecake to set properly.
- When you’re ready to serve the cheesecake, carefully remove it from the springform pan. If desired, drizzle with strawberry sauce for a pop of color and flavor.
- Slice into pieces, serve, and watch your guests rave about how delicious it is!
Notes
When storing leftover cheesecake, keep it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months by wrapping it tightly in plastic wrap and then aluminum foil.