No Bake Cheesecake With Sour Cream
Equipment
- 10-inch springform cake pan
- Non-stick baking paper or cooking spray
- Re-sealable plastic bag
- Rolling pin
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 2 cups graham crackers, crushed
- 1/4 cup brown granulated sugar
- 1/2 cup salted butter, melted
Ingredients for the sour cream cheesecake
- 24 oz cream cheese, softened at room temperature
- 1/3 cup caster sugar, sifted
- 1/4 cup sour cream, room temperature
- 1 tbsp lemon juice
- 1 1/2 tsp vanilla extract or concentrate
- 1 1/4 cups heavy whipping cream, room temperature
Instructions
- Preheat an oven to 350°F (180°C). Then, line your 10-inch springform baking pan with non-stick baking paper and some cooking spray. This will add extra lubrication and will help your cheesecake come out easily!Place the graham crackers in the zip-seal bag and use a rolling pin to crush the crackers into crumbs. Combine the crumbs with the sugar and melted butter. Mix the ingredients together until you have a uniform crumb texture.Then, press the crumbs into a lined baking pan and make sure it is completely level. You can add a slight edge if you want to. Set the crust in the fridge and allow it to rest until it is needed.
- To make the filling, lightly beat the cream cheese in a mixing bowl to soften. Add the sugar to the beaten cream cheese and beat you get a uniform creamy mixture.Next, add the sour cream, lemon juice, and vanilla extract. Whisk the ingredients together until you have a uniform batter. Set these ingredients aside until they are needed again.Start whipping the heavy cream in a separate bowl until they reach medium peaks. Then, gently fold the cream into the cheesecake base.
- Gently pour the cheesecake batter into the crust-lined pan. Then, wrap the entire pan with plastic or saran wrap and place it in the fridge to set it overnight.
