PREPARATION:
- 1st Step – Start by making the dough for the crust. Mix the ingredients together until the butter is evenly spread over the crumbs.
- 2nd Step – Pour and pack half of the mixture into the bottom of a 9-inch springform pan. Make sure it’s really tight with the bottom of a dry measuring cup. If it’s too loose, it will fall apart when you try to cut it.
- 3rd Step – Put the springform pan in the freezer to harden, and set the other half of the crust aside on the counter.
- 4th Step – With a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium-high speed. Then, to stabilize it, add 2 tablespoons of powdered sugar or cornstarch. Whip the cream for another 4–5 minutes, or until it forms stiff peaks.
- 5th Step – Mix the cream cheese and sugar together, either by hand or with a stand mixer. As you go, scrape down the sides of the bowl and mix until everything is well combined.
- 6th Step – Mix in the sour cream, vanilla, lemon juice, and the rest of the powdered sugar. On high, beat until smooth and airy.
- 7th Step – Carefully fold in half of the whipped cream, then the other half. Get the bottom crust out of the refrigerator.
- 8th Step – Pour the filling into the baking dish and spread it out evenly. You’ll have to press down on it as you smooth it out to get rid of air pockets and make it fit. Don’t forget that the top crust needs to fit.
- 9th Step – After smoothing out the filling, use a spoon to sprinkle half of the remaining crumbs on top. Smooth them out over the top of the cheesecake with the back of the spoon while gently pressing down.
- 10th Step – Add the last of the crumbs and continue to press and smooth. It’s okay if you have too many crumbs. Try to pack them as tightly as possible.
- 11th Step – Cover the top of the cheesecake with a piece of parchment paper and press down hard with your hands. Wrap the springform pan in the plastic wrap all the way around and put it in the fridge for at least 8 hours, or even better, overnight.
Pages: 1 2