Tool

• Stand mixer

• 9‑inch springform pan

• Medium bowl

Ingredients

For the Crust

• 2 cups graham cracker crumbs

• ½ cup unsalted butter, melted

• ¼ cup granulated sugar

For the Filling

• 4 (8‑oz) blocks cream cheese, softened to room temperature

• ⅓ cup sour cream

• 1 tablespoon lemon juice

• 1 cup powdered sugar

• 1 tablespoon vanilla extract

• ½ cup heavy whipping cream

Direction

For the Crust

1. In a medium bowl, stir together graham crumbs, melted butter, and sugar until combined.

2. Press mixture into the bottom and up the sides of a 9‑inch springform pan.

3. Freeze while preparing the filling.

For the Filling

1. In a stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, lemon juice, powdered sugar, and vanilla on medium speed until smooth (1–2 minutes).

2. In a medium bowl, whisk heavy cream vigorously until stiff peaks form (about 1 minute).

3. Fold whipped cream into cream cheese mixture until just combined.

4. Pour filling into the frozen crust and smooth the top.

5. Cover with plastic wrap and chill for 6 hours or overnight.

Notes

• Lightly spray the pan with nonstick spray (or wipe with a thin layer of oil) if you’re worried about the crust sticking.

• If making ahead, keep the cheesecake stored in the pan until serving to protect the crust.

• Don’t unmold until you’re ready to serve or close to serving.

Nutrition

(per serving)

Calories: 233kcal • Carbs: 26g • Protein: 2g • Fat: 14g
Saturated Fat: 8g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 4g • Trans Fat: 0.3g
Cholesterol: 36mg • Sodium: 99mg • Potassium: 48mg • Fiber: 0.5g • Sugar: 18g
Vitamin A: 426IU • Vitamin C: 1mg • Calcium: 27mg • Iron: 1mg