Step-by-Step Instructions
1. Prepare the Crust
Begin by making the graham cracker crust. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and white sugar. Mix until the ingredients are well blended and crumbly.
Next, press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. It’s essential to pack it tightly so that the crust holds together once it sets. You can use the bottom of a measuring cup or your fingers to create an even layer. Once pressed, set the crust aside.
2. Make the Filling
In a separate bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. The mixture should be free of lumps and have a creamy consistency.
In a chilled glass or metal bowl, pour in the heavy whipping cream. Using a clean electric mixer, beat the cream until soft peaks form. This means the cream should hold its shape but still be soft and spreadable.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; the goal is to maintain the lightness of the filling. Once combined, the filling should be smooth and fluffy.
3. Assemble & Chill
Now it’s time to put everything together. Spoon the cream cheese filling into the prepared crust, using a spatula to level the top. Aim for an even surface to ensure a beautiful presentation once it’s served.
Cover the cheesecake with plastic wrap and place it in the refrigerator. Chill for 2 to 3 hours or until the filling is firm. This step is crucial, as it allows the flavors to meld and the cheesecake to set properly.
