Ingredients:
For the Crusts:
- 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
- 1/2 C light brown sugar
- 1 C salted butter, melted
For the Cake:
- 2 C heavy whipping cream
- 3 (8oz) packages of 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
Instructions:
- When the filling has been streamlined, use a spoon to sprinkle some of the remaining pieces.
- Use the back of the spoon to spread them over the cheesecake while pressing down gently.
- Add the remaining pieces and continue to smooth and press. You may have too many pieces, but that’s okay.
- Try to press them down as firmly as possible.
- Use a piece of paper to cover the highest point of the cheesecake and then press down with your hands to make it immovable.
- Wrap the hinged container in cling film and refrigerate for at least 8 hours, ideally at short notice.
- Cut out and serve. I like to add some new strawberries at the end of the cake.
ENJOY !!
