1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
1/2 C light brown sugar
1 C salted butter, melted
2 C heavy whipping cream
3 (8oz) packages cream cheese, room temperature
1/2 C sugar
1/4 C sour cream
2 tbsp powdered sugar
2 tbsp cornstarch (or more powdered sugar)
2 tsp lemon juice
1/2 tbsp vanilla extract
Start by making the outside layer blend. Consolidate the fixings together until every one of the pieces are equitably soaked in margarine. Empty half into the lower part of a 9″ springform container and pack it in. Utilize the lower part of a dry estimating cup to ensure it’s truly close – on the off chance that it’s also lose it’ll simply disintegrate when you attempt to cut it. Place the springform dish in the cooler to set, and the other portion of outside to the side on the counter.
Utilizing a hand blender or stand blender, whip your weighty cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to balance out. Keep whipping until the cream frames solid tops, around 4-5 minutes more.
Likewise utilizing a hand blender or stand blender, cream together the cream cheddar and sugar. Scratch down the sides of the bowl as you go, and blend until completely joined.
Add the acrid cream, vanilla, lemon, and staying controlled sugar. Beat on high until smooth and cushioned. Crease in portion of the whipped cream, delicately, then overlap in the other half. Eliminate the base outside layer from the ice chest.
Empty the filling into the skillet and smooth it in. You’ll have to squeeze it down as you smooth it out to forestall pockets of air, and to make it fit. Recollect that there should be space for the top outside layer.
When the filling has been streamlined, utilize a spoon to sprinkle over portion of the excess morsels. Utilize the rear of the spoon to streamline them over the cheesecake while pushing down tenderly. Add the leftover pieces, and proceed to smooth and press. You could have such a large number of pieces, yet entirely that is OK.
Attempt to squeeze them in as firmly as possible. Utilize a piece of material paper to cover the highest point of the cheesecake and presently push down solidly with your hands. Wrap the springform skillet altogether in saran wrap and refrigerate for no less than 8 hours, ideally short-term. Cut and serve. I like new strawberries as an afterthought.
You can utilize a whisk and your arms in the event that you have more endurance than I do. You can purchase previously made graham saltine pieces in most supermarkets, however I smash mine in my food processor. Balancing out the whipped cream (adding the powdered sugar or cornstarch) is discretionary yet may assist the cheesecake with holding its shape in the wake of cutting (and the temperature expanding) for longer. I don’t figure this would work with a heated cheesecake, however I haven’t attempted it.