Vanilla Cream Cheese

Officially, this is the 35th time i'm making this humble snow beauty. Without a complicated taste and metgods it's a gorgeous cake can be prepare in jiffy. The only drawback ik the refrigeration time which need an absolute patient 😉. Beautiful whitish just like snow flakes with a beautiful hint of vanilla. Vanilla extract or vanilla beans works perfect for this recepi. Vanilla cheesecake is always a hit on my coffee table and that explaint why i'm making it so many times. Rich,creamy,soft and smooth in texture and what i love most is, the beautiful slices i get each time.

For Crust

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted

Filling

1 1/2 cup confectioners sugar
680g cream cheese,room temperature
1 cup cold heavy whipping cream
1 tbsp vanilla extract
1 tsp lemon juice
1/4 tsp salt

Methods

Line a 9"inch spring form pan with parchment paper. Keep aside

In a food processor, blitz cookie crumb with butter till combine.

Using a bottom of flat mug, press the cookie mixture on the bottom and sides (approximately an inch) of the prepared baking pan. Let it set in the freezer.

Filling

Using a stand and hand mixer, beat the cream cheese till soft & creamy for 2-3 minutes

Reduce speed to low and add the confectioners sugar till combine. Increase speed to high and beat for another 1 minute.

Add the vanilla extract,lemon juice and salt and beat on medium speed for about a minute.

Add the cold heavy whipping cream into the cheese mixture and beat on low till well mix. Increase speed to high on and beat till a stiff peak formed.

Pour the filling onto the prepared crust till edges of the baking pan. Refrigerate atleast 8 hours or overnight.

Gently unmould and slice using sharp knife dipped in a hot water. Dip knife in hot water for each slicing

Notes:

Use cold heavy whipping cream. Heavy whipping cream helps to hold the filling.