Ingredients
12graham cracker sheets
8tbspbutter
2tbspbrown sugar
2tbspwhite sugar
3tbspinstant coffee
3tbspbrown sugar
3tbsphot water
16ozcream cheese,room temperature
⅓cupssour cream
1¼cupspowdered sugar
1tspvanilla
1½cupsheavy whipping cream
1tsplemon
2tbspgranulated sugar
Preparation
Pulse the graham crackers in the food processor until you get fine crumbs.
Transfer to a bowl, add the sugars and mix.
Add melted butter and mix. Spread into a springform pan with a flat bottom tool like a measuring cup and refrigerate for 15 minutes.
Beat cream cheese for 1 minute until fluffy, then add sour cream and sugar.
Beat for 2 minutes and add lemon and vanilla. In another bowl, beat the heavy whipping cream with the granulated sugar until you get stiff peaks.
For the dalgona, add the instant coffee, brown sugar, and water into a bowl and mix them with a spoon until the coffee is dissolved, then whip on high for about 3 minutes, until creamy and almost like whipped cream.
Mix the whipped cream we beat earlier with the cream cheese by carefully folding them just until combined.
Add the dalgona and fold again.
Add crust and refrigerate for 6 hours.
Serve and enjoy!
