Easy No-Bake Cheesecake

I absolutely love cheesecake. It may be the most decadent dessert, creamy and sweet, rich and absolutely delicious.
What I don't love about cheese cake is how time consuming it is to get it just right. Who has time for arduous endless steps and things like egg separation, water baths, and the like.

This recipe is nothing like that. It's a no-brainer, really. No baking is necessary, and the results are still as luscious and heavenly as any cheesecake you've ever had. While it may not be as dense as a usual cheesecake, the airy bites are every bit as tasty, and this recipe won't let you down.

Note: While this recipe does feature a dash of lemon juice to brighten the flavors, it does not by any means taste like lemon. So if you are tempted to skip the lemon, I would suggest you stick with it. It really adds a little je ne sais quoi to make the cake delicious.

Ingredients:

• 1 graham cracker crust
• 24 ounces of cream cheese (room temperature)
• 1/2 cup granulated sugar
• 1 1/4 cup heavy whipping cream (very cold)
• 1/4 cup sour cream (room temperature)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons confectioner's sugar
• whip cream for decorating (if desired)

1. Place a metal bowl and the whisk attachment to your mixer in the freezer for about 15 minutes (or more) to chill.
2. With the chilled whisk attachment on a stand or hand mixer, whip the heavy cream in the chilled bowl. Whisk until stiff peaks are formed, about 5 minutes, and set aside.
3. In a separate large bowl, use the whisk attachment on a hand mixer to beat the cream cheese and granulated sugar on medium speed. Beat until they are fully combined and entirely smooth, about 2 minutes.
4. Add the lemon juice, sour cream, vanilla extract, and confectioner's sugar to the cream cheese mixture. Beat on medium speed until combined and smooth. Be sure to check for large clumps of cream cheese, if you encounter clumps, continue beating until smooth.
5. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture. Be sure to combine slowly, so the whipped cream remains airy and light.
6. When fully combined, spread the filling into your prepared crust. Smooth down with your rubber spatula.
7. Cover with plastic wrap, tightly, and place in the fridge. Allow the cheese cake to set for 12 to 24 hours before serving.
8. Decorate/serve with whipped cream or cherry topping (recipe on the way), if desired and enjoy!