In a large bowl, beat whipping cream with an electric mixer until stiff peaks form. Be careful not to shoot too far. When finished, transfer to another bowl if necessary.
MIX THE FILLING:
In the same bowl (no cleanup required if using immediately for filling), combine softened cream cheese, 2/3 cup granulated sugar, vanilla extract, and lemon juice (if using).Beat on medium speed until the mixture is smooth and creamy with no lumps.
Gently fold the whipped cream into the cream cheese mixture until well combined. Make sure the filling stays light and airy.
ASSEMBLY THE CHEESECAKE:
Pour the filling over the prepared crust and smooth the top with a spatula or the back of a spoon.• Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set well.
SERVE:
Once the cheesecake is firm, carefully remove it from the springform pan. Before unlocking the pan, you can run a thin knife around the edges to make it easier to release.
Serve as is or garnish with your favorite ingredients such as fresh berries, fruit compote or whipped cream for an extra special touch.Tips for Success
Make sure all ingredients, especially cream cheese, are at room temperature to avoid lumps in the filling.
Allow the cheesecake to cool thoroughly before serving. Not only does this help with settling, but it also enhances the flavor.
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