Be sure to chill overnight!
Ingredients
Dry ingredients:
- 1 1/4 cups heavy whipping cream (cold)
- 3 8-oz blocks of full-fat cream cheese (room temp)
- 1/2 cup of sugar
- 2 Tbsp powdered sugar
- 1/4 cup sour cream
- 2 tsp lemon juice
- 1 tsp vanilla
Tools
- Pie crust (graham cracker is a favorite)
- Large stirring bowl
- Medium stirring bowl
- Stand mixer
Method
- Whip cold heavy whipping cream into stiff peaks (approximately 5 minutes). Set aside.
- Separately, beat the room-temp cream cheese and granulated sugar together until smooth and creamy.
- Add in the powdered sugar, sour cream, lemon juice, and vanilla and beat until smooth.
- Fold the cream in until combined. Combine slowly to avoid deflating air and do not over mix.
- Gently fill the crust. Cover lightly with wrap and refrigerate for a minimum of 6-8 hours (preferably overnight).
- Serve chilled and keep refrigerated.
Bruce Family Kitchen 