Cheesecake with perfect cream
Ingredients
For the Crust:
1 packet petit beurres
1/4 cup brown sugar
1/2 cup unsalted butter melted
For the Cheesecake:
1 ¼ cups heavy cream
3 packages cream cheese, room temperature (8-oz each package)
1/4 cup sour cream, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
for topping
Greek Sour Cherry Preserves
Instructions
Make the Crust
Pulverize the petit beurre using a food processor or blender until fine.
Mix together petit beurre crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
Freeze for about 10 minutes while you prepare the filling.
Make the Cheesecake Filling
In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
Add the whipped cream into the cheesecake filling. Gently mix until combined.
Assemble the Cheesecake
Take the petit beurre crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
Gently remove the rim. Serve with optional toppings.
