- Whisk the heavy cream to stiff peaks and set aside.
- With your paddle attachment, cream the cream cheese, condensed milk, and sugar until no large lumps are present.
- Add sour cream, lemon juice and vanilla.
- Once combined, fold into heavy cream.
- Colour batter into 4 colours and set aside.
- Press crust into individual cheesecake molds and pour cheesecake into molds.
- Pop into freezer for 12-16 hours.
- Once frozen, remove from molds and decorate how you like.
Join the conversation