- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup butter, melted
- 16 oz. full fat cream cheese, room temperature
- ⅔ cup sugar
- ⅓ cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 ¼ cups heavy whipping cream, cold
- ¾ cup powdered sugar
- Sliced fresh fruit & mint leaves
- Shaved chocolate and cookie crumbs
- Caramel drizzle and toasted nuts
- Lime curd and toasted coconut
To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix together until combined and press the mixture into the bottom of a 10-inch springform pan. Set the pan in the freezer to chill while you make the filling.
To make the filling, beat the cream cheese and sugar together in the bowl of a stand mixer until well combined and smooth. Add the sour cream and mix until well combined and smooth. Add the lemon juice and vanilla, mix well. Set the mixture aside.
Add the heavy whipping cream and powdered sugar to the bowl of a stand mixer. Whip on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well combined. Add the filling to the chilled graham cracker crust and spread it into an even layer. Refrigerate the cheesecake until firm, 6 to 7 hours or overnight.
Top as desired before serving.
- Yields: 12 servings
- Preparation Time: 30 minutes plus chilling time