Ingredients
Equipment
Method
- Start by gathering your graham cracker crumbs in a large mixing bowl. Pour in the melted unsalted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even layer and refrigerate while you make the filling.
- In a large mixing bowl, add the softened cream cheese and beat it until it’s smooth and creamy. Gradually mix in the granulated sugar and vanilla extract until glossy.
- In a separate bowl, whip the heavy cream until stiff peaks form, transforming it into fluffy clouds of sweetness.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain, preserving that airy texture.
- Pour the cheesecake filling over the prepared crust and spread it evenly. Cover with plastic wrap and refrigerate for at least four hours, or preferably overnight for the best results.
- Once chilled and set, carefully remove the sides of the springform pan and serve plain, or add festive toppings like raspberry compote or chopped nuts.
Notes
Allowing the cake to set overnight truly transforms its texture, making each slice even creamier. It’s a fantastic make-ahead dessert that’s sure to impress.