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Get the crust ready:
THE PUBLIC
Blend the Graham cracker crumble, melted butter, and crystallized sugar in a medium bowl. Mix until the cookies are well coated with butter.
For a consistent croûte, press the mixture firmly on the bottom of a 9 × 13-inch baking dish. To help you tassele it, use the handle of a spoon or the bottom of a glass.
Put the dough in the fridge so it may chill while you make the garnish.
Get the cheesecake garnish ready:
In a large bowl, whisk the heavy cream until stiff peaks form. Do not.
Mascher the cheese with the cream in another large bowl until smooth and creamy.
By beating until everything is well combined and smooth, add the powdered sugar, vanilla extract, and lemon juice to the cream.
Once everything is well combined, gently mix in the whipped cream with the cheese mixture.
Put together the cheesecake layers:
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Spread the prepared crumble evenly with a spatula, and then top it with the cheesecake garnish.
To make a homogeneous layer, lightly press the surface with a spatula.
Make the cheesecake fluffy:
To make sure the cheesecake sets and is easy to scoop, cover the baking sheet with plastic wrap and refrigerate for at least four hours, or overnight.
The faculty staff should be prepared:
If you want to make it more festive, mix the Graham cracker crumbs with powdered sugar and evenly sprinkle it over the chilled cheesecake.
Providing service:
Once the cheesecake is well-sliced, cut it into bars and serve it fresh.
Conseils:
Ingredients at room temperature: Make sure the cream cheese is soft at room temperature for a tangy garnish.
Mixture: Be gentle when you add the whipped cream to the cheese mixture to the cream, as this will keep the light and airy texture.
Recommendation for presentation: To enhance the flavor, garnish these cheesecake bars with fresh fruit, fruit compote, or a chocolate or caramel sauce filet.
Indulge in these mouth-watering no-bake cheesecake bars—a creamy and delicious dessert that is easy to make and ideal for dessert connoisseurs!
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