3packagescream cheese(8oz each for a total of 24 oz or 750g)
1 ½cupspowdered sugar(165 grams)
1tablespoonvanilla extract
1cupheavy whipping cream30-35% fat ONLY
Instructions
Line a 9" Springform pan with parchment paper for easy removal if desired (totally optional!).
Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1" up the sides.
In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth.
Add the sugar and vanilla and beat on high until smooth.
In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese with a spatula or an electric mixer on low. Taste and adjust sweetness to taste.
Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.
Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.
Video
Notes
*This recipe has been updated since it was originally posted. In the original recipe, the cream was added straight to the cream cheese and whipped. This recipe now calls for the cream to be whipped separately. Although the previous recipe worked great for many people, this way is a little more foolproof.