Chilled Cream Cheese Cake on a Graham Cracker Base

What you need

• 200 g (2 cups) graham cracker crumbs
• 45 g (3 1/2 tbsp) granulated sugar
• 100 g (7 tbsp) unsalted butter, melted
• 450 g (16 oz) cream cheese, full fat, at room temperature
• 100 g (3/4 cup) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice, fresh
• 1 pinch salt
• 300 ml (1 1/4 cups) heavy cream, well chilled
• 300 g (2 cups) fresh berries, for serving

Method

Restated from the original video

1. 1

   Line the base of a 23 cm (9 in) springform pan with parchment.

2. 2

   Stir the crumbs, granulated sugar and melted butter together with a fork until the mix looks like damp sand.

3. 3

   Tip it into the pan and press it into a firm, even layer with the bottom of a glass. Refrigerate for 15 min.

4. 4

   Beat the cream cheese with the powdered sugar until completely smooth, about 2 min.

5. 5

   Beat in the vanilla, lemon juice and salt.

6. 6

   In a separate cold bowl, whip the heavy cream to stiff peaks, 2-3 min.

7. 7

   Fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain.

8. 8

   Spread the filling over the base and smooth the top.

9. 9

   Cover and refrigerate until firm enough to slice cleanly, at least 6 hours or overnight.

10. 10

    Run a thin knife around the edge and release the ring.

11. 11

    Pile the berries on top just before serving. Keep leftovers in the fridge for up to 3 days.

Imported from mildlymeandering.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.