Cool completely before adding the filling.
Press evenly into the bottom of a 9-inch springform pan.
Place in the freezer while preparing the filling.
Photo: Jacob Fox
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.
Place cream in a medium bowl.
With clean beaters, whip the cream until stiff peaks form.
Fold the whipped cream gently into the cream cheese mixture until fully incorporated.
Spread the mixture evenly over the prepared crust.
Cover with plastic wrap and refrigerate until firm, 6 to 8 hours.
Run a knife around the cake’s edge, then release and remove the pan sides.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
