No-Bake Cheesecake

Preparation

1. Step 1

   Prepare the crust: Pulse the graham crackers to fine crumbs in a food processor. Add the brown sugar, melted butter and salt, and pulse until combined and the crumbs resemble wet sand.

2. Step 2

   Transfer to a 9-inch springform pan. With the bottom of a measuring cup or a drinking glass, firmly press the mixture into the pan to cover the bottom of the pan and the sides as best as you can (about halfway up the sides). Transfer the pan to the freezer while you prepare the filling.

3. Step 3

   To the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl if using a hand mixer), add the cream cheese, granulated and powdered sugars, lemon zest (if using), lemon juice and vanilla.

4. Step 4

   Mix on medium speed until smooth with no lumps, 30 seconds to 1 minute. Scrape down the sides of the bowl as needed. Add the sour cream and mix on medium-high until combined. The mixture should resemble creamy frosting. Transfer the mixture to a large bowl and wash the mixer bowl, or use a separate bowl to whip the cream.

5. Step 5

   Beat the heavy cream on medium-high until stiff peaks form, 90 seconds to 2 minutes. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until just combined. Try not to overmix the whipped cream so it doesn’t deflate.

6. Step 6

   Remove the pan with the crust from the freezer. Scrape the filling into the crust, and use an offset spatula to smooth the surface as best as you can. Cover with plastic wrap and chill the cheesecake in the fridge for 24 hours.

7. Step 7

   To serve, gently run a knife along the sides of the pan to loosen the crust; remove the ring. Top with fresh fruit and decorate with whipped cream, if you like. Use a sharp knife to cut slices, wiping the knife between cuts for clean slices. Chill any remaining cheesecake right away. The cheesecake will keep covered in the refrigerator for up to 3 days.