Mix the melted butter with the graham cracker crumbs in a bowl. Blend in a mixer until all of the crumbs are coated. For a uniform crust, press the graham cracker mixture into the bottom of a 9×13-inch baking dish. The cheesecake base will be made from this.
2nd Step
To make the cream cheese smooth and creamy, whip it in a separate mixing dish after softening. Mix the vanilla essence and powdered sugar into the cream cheese. Make sure there are no lumps left by the time you’re done beating. And Whip the heavy whipping cream in another dish until it forms firm peaks. The filling will be airier and more substantial as a result.
3rd Step
Carefully incorporate the whipped cream into the cream cheese mixture. The result will be a fluffy, silky filling. In a baking dish, distribute the cream cheese filling evenly over the graham cracker shell.
4th Step
Refrigerate the cheesecake for at least 4 hours, or until it is hard and set, covered in plastic wrap or aluminum foil. You may add a splash of color and a blast of flavor to your cheesecake by topping it with fresh berries or another fruit just before serving.
Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for
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