INGREDIENTS:
CRUST:
- 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
FILLING:
- 16 ounces cream cheese, softened to room temperature (but not warm)
- 1 teaspoon pure vanilla extract
- 1 cup (4 ounces) powdered sugar
- 1/2 cup sour cream
- 3/4 cup cold heavy whipping cream
DIRECTIONS:
- For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
- In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
- please see full recipe here : www.melskitchencafe.com
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