No-Bake 10 Pound Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 3 cups (240 grams)
• Unsalted butter, melted: 1 1/2 cups (3 sticks or 350 grams)
• Cream cheese, softened: 5 pounds (10 blocks or 2250 grams)
• Sugar: 5 cups (1100 grams)
• Vanilla extract: 2 tablespoons (30 ml)
• Sour cream: 2 cups (500 grams)
• Heavy cream: 2 cups (500 grams)

Preparation Time:

45 minutes

Cooking Time:

0 minutes (no cooking)

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 13x9 inch (33x23 cm) baking pan.
3. Bake for 10 minutes, then let cool completely.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla.
5. In a separate bowl, whip heavy cream until stiff peaks form.
6. Fold sour cream into cream cheese mixture. Then fold in whipped cream.
7. Pour cheesecake mixture over cooled crust. Refrigerate for at least 4 hours, or overnight.

Nutritional Information: (Per 1/8 of cheesecake)

• Calories: 750
• Fat: 45 grams
• Saturated Fat: 25 grams
• Cholesterol: 150 milligrams
• Sodium: 350 milligrams
• Carbohydrates: 80 grams
• Protein: 20 grams

Dish Characteristics:

• Creamy, rich, and decadent
• Tall and impressive, perfect for special occasions
• Sweet and indulgent, with a classic flavor combination

User Comments:

• "This is the best cheesecake I've ever eaten! It's so creamy and flavorful."
• "I was so impressed with this cheesecake. It was so easy to make, and it turned out so delicious."
• "This cheesecake is a crowd-pleaser. I've made it for parties several times, and it's always a hit."

Special Precautions and Tips:

• Make sure to use softened cream cheese for a smooth cheesecake.
• Do not overbeat the cream cheese mixture, as this can make the cheesecake dense.
• Let the cheesecake refrigerate for at least 4 hours, or overnight, for best results.
• If you want a firmer cheesecake, you can bake it in a springform pan instead of a regular 13x9 inch pan. Bake for 30-35 minutes, or until the center is set.