Crust Cheesecake



  • 1 box of graham crackers (about 27 graham crackers) crushed into fine crumbs
  • 1/2 C light brown sugar
  • 1 C salted butter, melted


  • 2 C heavy whipping cream
  • 3 (8oz) packages of cream cheese, room temperature
  • 1/2 C sugar
  • 1/4 C sour cream
  • 2 tbsp powdered sugar
  • 2 tbsp cornstarch (or more powdered sugar)
  • 2 tsp lemon juice
  • 1/2 tbsp vanilla extract


  1. When the filling has been streamlined, use a spoon to sprinkle over the leftover pieces. Utilize the rear of the spoon by simplifying them over the cheesecake while pushing it down tenderly.
  2. Add the leftover scraps, and proceed to smooth and press.
  3. You could have an excessive number of pieces, yet that is OK. Attempt to squeeze them in as firmly as possible.
  4. Utilize a piece of material paper to cover the cheesecake’s highest point and push it down immovably with your hands. Wrap the springform container in cling wrap and refrigerate for 8 hours, ideally short-term.
  5. Cut and serve. I like new strawberries as an afterthought.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

Leave a Reply


Your email address will not be published. Required fields are marked *

Olive Bread

Chicken and Dressing Casserole