Ingredients for Silky Cheesecake
- 16 ounces (450g) softened cream cheese
- 1 cup (200g) powdered sugar
- Vanilla Extract
- Heavy Whipping Cream
- 9 Inch Graham Cracker Crust
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How to Make Silky Cheesecake
- In a large bowl, beat 16 ounces (450g) of softened cream cheese with 2 tablespoons of heavy whipping cream using an electric mixer until smooth and creamy.
- Add 1 cup (200g) of powdered sugar and 1 teaspoon of vanilla extract.
- Beat until the mixture is well combined and fluffy.
- Gradually add 2 cups (475ml) of heavy whipping cream and beat on medium speed until the mixture is smooth, thickened, and has soft peaks.
- Pour the cheesecake mixture into a prepared 9-inch pie crust. (You can use a store-bought graham cracker crust for extra convenience).
- Refrigerate for at least 8-10 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled, plain or topped with your favorite canned fruit pie filling (such as cherry, blueberry, or peach).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
140g
Fat
95g
Carbs
16g
