Smooth and creamy, no oven needed!
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 1/4 cup (105g) graham cracker crumbs
- 1/4 cup superfine sugar (can also use granulated)
- 6 tablespoons unsalted butter (melted)
- 16 ounces plain full-fat cream cheese ((two 8-ounce packag
- 3/4 cup (150g) granulated sugar
- 1 tablespoon (20g) fresh juice from 1 lemon
- 1 1/2 cups (357g 12 ounces) heavy whipping cream
- Carbohydrate 6.3151625 g
- Cholesterol 0 mg
- Fat 0.000315 g
- Fiber 0 g
- Protein 0.000315 g
- Saturated Fat 5.25E-05 g
- Serving Size 1 1 people (64g)
- Sodium 18.941775 mg
- Sugar 6.3151625 g
- Trans Fat 0.000189 g
- Calories 26 calories
Step-by-step
- Ingredients : 1 teaspoon vanilla extract, 1/8 teaspoon kosher salt, 1 1/4 cup (105g) graham cracker crumbs, 1/4 cup superfine sugar (can also use granulated), 6 tablespoons unsalted butter (melted), 16 ounces plain full-fat cream cheese ((two 8-ounce packag, 3/4 cup (150g) granulated sugar, 1 tablespoon (20g) fresh juice from 1 lemon, 1 1/2 cups (357g 12 ounces) heavy whipping cream
Heavy whipping cream does the heavy lifting in this dessert. Without thermal structure from an oven, the whipped cream must carry the physical weight of the filling. Standard whipping requires heavy cream chilled below forty degrees Fahrenheit. Warm cream fails to trap air bubbles. Soft peaks collapse into liquid under the weight of cream cheese.
Temperature control dictates success here. Cream cheese must rest at room temperature for precisely forty-five minutes before mixing. Cold cream cheese forms stubborn lumps. Those lumps ruin the emulsion. Yet excessive heat makes the dairy greasy. Whisk the granulated sugar into the cream cheese gradually. This mechanical action breaks down the cheese proteins smoothly.
Acid inclusion matters. Fresh lemon juice reacts with dairy fats to stabilize the mixture slightly. Bottled lemon juice contains preservatives that alter the clean flavor profile and water down the acidity needed for structural integrity. Squeeze fresh lemons directly into the bowl. Measure the exact volume carefully.
Chill time is non-negotiable. The crust and filling require a minimum of four hours in a refrigerator set to thirty-eight degrees Fahrenheit. Freezing damages the emulsion and releases water upon thawing. Slice the chilled dessert with a warm, dry knife blade wiped clean between cuts.
