Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, crush the graham crackers into fine crumbs. Combine with brown sugar, melted butter, and salt until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator.
- In a small bowl, combine gelatin powder and water; let it sit for 5 minutes to bloom.
- Beat cream cheese in a large mixing bowl until smooth. Gradually add sugar, sour cream, lemon juice, vanilla, and salt; mix until well combined.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Microwave bloomed gelatin for 10-15 seconds until dissolved, then fold into the cheesecake filling.
- Pour cheesecake filling over the prepared crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Notes
- Ensure cream cheese is at room temperature for easy blending.
- Chill mixing bowl and beaters before whipping cream for better results.
- Top with fresh fruit or chocolate sauce for a stunning presentation.
