1tablespooninstant pudding mixoptional; vanilla or cheesecake is best (see notes for substitutes)
1teaspoonvanilla extract
¼cupsour cream OR Greek yogurt
Garnish
whipped cream, fresh berries
Instructions
Prep: Line the bottom of a 7-8 inch springform pan with baking parchment.
Base: Combine graham cracker crumbs, sugar and butter well in a mixing bowl. Add to the prepared pan and press into the bottom and a little up the sides (press firmly, or the base will not hold together). Chill in the fridge until ready to use.
Filling: Beat cream cheese in a large mixing bowl with an electric mixer until creamy. Add heavy whipping cream, icing sugar, pudding mix and vanilla extract. Beat on high speed until thick and fluffy, about 4 minutes. Add sour cream (or yogurt); carefully fold in.
Finish: Spread filling evenly in prepared crust. Cover and chill in the refrigerator for at least 6 hours, better overnight. To finish, carefully remove the outer ring of the pan (run a hot knife along the side if it's stuck). Garnish as you like and serve chilled.
Video
Notes
Tips
the base may seem too crumbly, but press it well into the pan and it will set in the fridge
it’s important to use heavy whipping cream. Make sure the carton says “heavy whipping cream”! Also, chill it very well right up to using it; otherwise it will not whip.
beat the filling until it's thick and fluffy, otherwise the cheesecake won't be as airy as it should be
Ingredient substitutions
Graham crackers: Feel free to use a different cookie for the base. Vanilla Wafers or Chocolate Digestives are also delicious!
Cream: If you’d rather use whipped topping, feel free to skip the heavy whipping cream, icing sugar, cornstarch and vanilla extract. Instead, use one 12-oz container frozen whipped topping (thawed).
Instant pudding mix: This helps to stabilize the cheesecake filling. If you don't want to use processed ingredients, just skip it. The filling will be a little softer, but still fine. I previously used cornstarch in this recipe, but due to some reader concerns over using raw cornstarch I researched this swap to ease concerned minds. If you have no issue with the cornstarch, it's obviously your personal choice to keep using it in this recipe if you're previously made it this way.
Storage
Keep the cheesecake refrigerated at all times. It will “melt” a little if it gets too warm. Keep the cheesecake for no longer than 2 days in the fridge.You can also freeze any leftovers well wrapped for up to 3 months. Thaw in the fridge and eat immediately once it’s defrosted. Do not keep, do not re-freeze.