24ozfull fat cream cheese, at room temperature (three 8 oz packages)
3/4cupicing/confectioners' sugar, sifted, plus more as needed
1/4cupfull fat sour cream, at room temperature
1Tablespoonlemon zest, plus more, to taste
1 Tablespoonlemon juice
2teaspoonsvanilla extract
Pinchsalt
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Instructions
Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Set aside.
Make the crust: Melt the butter in the microwave in a medium bowl (or melt in a saucepan and place in a medium bowl). Stir in the brown sugar until smooth, then add the graham cracker crumbs. Stir until the crumbs are evenly moistened.
Spoon the crumb mixture into the prepared pan. Use the bottom of a glass or other flat object to press the mixture into the bottom of the pan and about 3/4-inch up the side of the pan. Place the pan with the crust into the freezer uncovered to chill while you make the filling.
Whip the cream: Add the whipping cream to a medium bowl. Whip with an electric mixer (or using the whisk attachment in a stand mixer) until firm peaks form. Set bowl in the refrigerator until needed.
Make the filling: Place the room temperature cream cheese into a large bowl (if using an electric hand mixer) or the bowl of a stand mixer fitted with the paddle attachment. Sift the icing/confectioners' sugar into the bowl. Mix together at low speed just until combined, about 1 minute, then increase speed to medium and beat until smooth, light and fluffy, about 2 minutes.
Add the sour cream, lemon zest, lemon juice and vanilla to the bowl and mix in until well combined.
Remove bowl from mixer. Spoon in the whipped cream and using a rubber spatula, fold the whipped cream into the cream cheese mixture until well combined.
*Taste filling. As this is a no bake cheesecake, how it tastes now is how it will taste later. You can add a bit more icing sugar, if you want it a bit sweeter (I often add another Tablespoon or two) and you can add additional lemon zest, to taste. Be careful adding additional lemon juice, as it can thin the filling too much and affect the set.
Spoon filling into chilled crust. Spread evenly into the pan and smooth the top. Cover with plastic wrap or foil and refrigerate until set, at least 4 hours or up to 24 hours.
Serve chilled from the refrigerator, topped with fruit, if desired.
Notes
Be sure to read the notes above this Recipe Card, for more tips, serving suggestions and Step-by-Step photos, that you might find helpful.