ADVERTISEMENT
- In a large bowl, beat whipping cream with an electric mixer until stiff peaks form. Be careful not to shoot too far. When finished, transfer to another bowl if necessary.
- MIX THE FILLING:
- In the same bowl (no cleanup required if using immediately for filling), combine softened cream cheese, 2/3 cup granulated sugar, vanilla extract, and lemon juice (if using).Beat on medium speed until the mixture is smooth and creamy with no lumps.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Make sure the filling stays light and airy.
- ASSEMBLY THE CHEESECAKE:
- Pour the filling over the prepared crust and smooth the top with a spatula or the back of a spoon.• Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set well.
- SERVE:
ADVERTISEMENT
