philadelphia cream cheese no bake cheesecake

Spoon the whipped cream into a piping bag fitted with a large star tip. Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed).

Cover tightly and refrigerate until set, 8 hours and up to 24 hours. Pour the batter into the springform pan and smooth the top with an offset spatula. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.įor the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed) set aside.īeat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. Drizzle in the butter and pulse until the crumbs are completely coated with the butter. For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs.

Philadelphia cream cheese no bake cheesecake