This fool-proof recipe features a creamy vanilla filling on a buttery graham cracker crust, topped with homemade whipped cream. No oven or pesky water bath needed!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
In a medium bowl, mix the crust ingredients together until combined completely.
Press the crust into the bottom and up the sides of a 9-inch springform pan. Chill in the fridge.
Beat together the cream cheese and sugar. Mix in the sour cream followed by the lemon juice.
Whip the heavy whipping cream, powdered sugar, and vanilla extract. Then fold it into the cream cheese mixture.
Spread the filling over the crust and let chill in the refrigerator. Once firm, remove cake from the pan and set it on a serving platter.
Whip the heavy whipping cream, powdered sugar, and vanilla extract. Then pipe swirls of the whipped cream around the edge of the cheesecake.
Refrigerate until ready to serve. Then enjoy!