Intro Paragraph: Looking to impress with a cheesecake that's creamy, rich, and perfect? This easy-to-follow recipe will make you a cheesecake hero. Keep reading to find out how.
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- Graham crackers
- Brown sugar
- Cream cheese
- Powdered sugar
- Sweetened condensed milk
- Sour cream
- Vanilla extract
- Lime juice
- Whipping cream
See recipe card for quantities.
Crush the graham crackers into fine crumbs. Mix in the brown sugar and butter until it looks like wet sand.
Forming the Crust
Put the crumb mix in a 9-inch springform mold. Press it down hard. Put it in the fridge for 45 minutes.
Prepping Cheese Filling
In a stand mixer, soften the cream cheese. Add both sugars and mix well.
Add vanilla extract, lime juice, sour cream, and condensed milk. Mix for 3-5 minutes.
Whip the cream to firm peaks. Fold it into the cream cheese mix.
Pour the filling into the cold crust. Flatten the top. Cover and refrigerate overnight.
Hint: Always use room temperature cream cheese. It mixes better and makes your cheesecake creamy.
To make it gluten-free, use gluten-free graham crackers. For a keto version, replace sugar with stevia.
Add a fruit layer like raspberry or blueberry sauce for a fruity cheesecake.
Wrap it tightly and store in the fridge for up to 5 days. For freezing, cut into portions and wrap each piece tightly.
Don't rush the refrigeration step. A well-set cheesecake tastes better.
Yes, but it may change the texture
At least 8 hours.
Yes, see storage section above.
No, this recipe doesn't need one.
Yes, it's a 1:1 swap.
Don’t overmix and follow the chilling time.
Yes, adjust the baking time.
Yes, but it will change the crust’s taste.
It should look smooth and creamy.
300g Graham Crackers
105g Brown Sugar
680g Cream Cheese
30g Powdered Sugar
20g Sweetened Condensed Milk
60g Sour Cream
10ml Vanilla Extract
10ml Lime Juice
250ml Whipping Cream
Step 1 - Make Crust
- Crush graham crackers to fine crumbs.
- Mix in the brown sugar.
- Add butter.
- It should look like wet sand.
Step 2 - Prepare Mold
- Put the mix in a 9-inch springform mold.
- Press hard to fit the mold.
- Put in the fridge for 45 minutes.
Step 3 - Make Filling
- In stand mixer, mix room-temp cream cheese until soft.
- Add sugars, mix 2 minutes.
- Add vanilla, lime juice, sour cream, and condensed milk.
- Mix for 3-5 minutes.
- Whip cream to firm peaks.
- Fold whipped cream into the cheese mix.
Step 4 - Assemble and Chill
- Pour filling into cold crust.
- Flatten the top.
- Cover, put in the fridge overnight.
Step 5 - Serve
- Take out of mold.
- Cut slices.
- Add toppings of your choice. Enjoy!
- Prep Time: 1 hour
- Cook Time: 8 hours
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Looking for other recipes like this? Try these:
- Always refrigerate your cheesecake.