Crusts:
1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
1/2 cup light brown sugar
1 cup salted butter, melted
Cake:
2 cups heavy whipping cream
3 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 tablespoons powdered sugar
2 tablespoons cornstarch (or more powdered sugar)
2 teaspoons lemon juice
1/2 tablespoon vanilla extract
Instructions:
Start by making the crust mixture. In a bowl, combine the crushed graham crackers, light brown sugar, and melted butter. Mix until all the crumbs are evenly coated with butter.
Pour half of the crust mixture into the bottom of a 9-inch springform pan and pack it tightly using the bottom of a dry measuring cup. Place the pan in the freezer to set, and set aside the other half of the crust mixture on the counter.
Using a hand mixer or stand mixer, whip the heavy whipping cream on medium-high speed for 2 minutes. To solidify the whipped cream, stir in 2 teaspoons of cornstarch or powdered sugar.
. Continue whipping until stiff peaks form, about 4-5 minutes more.
In another bowl, cream together the cream cheese and sugar using a hand mixer or stand mixer. As necessary, scrape down the bowl’s sides and stir until everything is fully blended.
Add the sour cream, vanilla extract, lemon juice, and remaining powdered sugar. Until the mixture is smooth and fluffy, beat at a high speed.
Gently fold in half of the whipped cream into the cream cheese mixture, then fold in the remaining half. Remove the springform pan with the bottom crust from the freezer.
Pour the filling into the pan and smooth it out, pressing it down to prevent air pockets and make it fit. Leave some room for the top crust.
Sprinkle half of the remaining crust mixture over the top of the filling using a spoon. Use the back of the spoon to gently press the crumbs down and smooth them out. Add the remaining crumbs and continue to press them in tightly.
Cover the top of the cheesecake with parchment paper and press down firmly with your hands. Wrap the entire springform pan with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
When ready to serve, remove the cheesecake from the pan and slice it. You can serve it with fresh strawberries on the side if desired.
Notes:
If you have a food processor, you can use it to crush the graham crackers into crumbs.
Stabilizing the whipped cream with powdered sugar or cornstarch is optional but may help the cheesecake retain its shape after slicing.
This recipe is for a no-bake cheesecake. Baking the cheesecake may yield different results.