Make sure all ingredients are at room temperature so they combine smoothly. Using cold milk or sour cream will cause the gelatin to solidify when you add it to the cream cheese mixture – and no one wants lumpy cheesecake! You can add a few drops of yellow food color to the batter to make it pretty, but it with taste just as delicious without it.
24ounces3 8-ounce packages cream cheese, at room temperature
6ouncessour creamat room temperature
1can14 oz. sweetened condensed milk
1 1/4cupsheavy whipping cream
1/4cup50g granulated sugar
2crumbled shortbread cookies for sprinkling
For the Crust: Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch spring form pan. Place in refrigerator while preparing filling.
For the Filling: Pour milk in small microwave-safe cup and sprinkle powdered gelatin evenly over surface. Set aside while you mix the rest of the filling ingredients.
Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream until well mixed. In a separate bowl stir together the condensed milk and lemon juice. The mixture will thicken slightly. Add this mixture to the cream cheese mixture. Stir in 3 teaspoons lemon extract; beat again.
Heat the gelatin in the microwave at 10 second intervals until liquid. Let cool slightly before gradually adding it to the cream cheese mixture. Beat well and then fold the batter over with a rubber spatula by hand several times to make sure all ingredients are combined.
Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of spring form pan using a small thin knife or offset spatula. Remove spring form collar.
For the whipped cream: Beat the heavy cream in an electric mixer with the whip attachment on high speed. When the mixture starts to thicken, gradually add the sugar. Add the remaining 1 teaspoons lemon extract. Beat until stiff peaks form. Pipe or spread the whipped cream over top of the cheesecake and sprinkle with shortbread crumbs. Store the cheesecake in the refrigerator.