Double Crust Cheesecake

How To Make Double Crust Cheesecake

Indulge in the decadence of this Double Crust  Cheesecake, a delightful treat that combines  creamy  cheesecake with a buttery graham cracker  crust. This recipe promises to satisfy with its rich flavors and smooth texture, perfect for any occasion.

Ingredients

Crust:

• 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
• 1/2 cup light brown sugar
• 1 cup salted butter, melted

 Cake:

• 2 cups heavy whipping cream
• 3 (8 oz) packages cream cheese, room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tablespoons powdered sugar
• 2 tablespoons cornstarch (or more powdered sugar)
• 2 teaspoons lemon juice
• 1/2 tablespoon vanilla extract

Instructions

1. 1. Prepare the Crust:
      • In a bowl, mix together the crushed graham crackers, light brown sugar, and melted butter until well combined.
      • Pour half of the  crust mixture into the bottom of a 9-inch springform pan and firmly pack it using the bottom of a dry measuring cup to ensure it sets properly. Place the pan in the freezer to set, and set aside the remaining  crust mixture.
   2. Whip the Heavy  Cream:
      • Using a hand mixer or stand mixer, whip the heavy  cream on medium-high speed for about 2 minutes until it starts to thicken.
      • Add 2 tablespoons of powdered sugar or cornstarch to stabilize the whipped  cream and continue whipping until stiff peaks form, about 4-5 minutes more. Set aside.

1. Prepare the Cheesecake Filling:
   • In a separate mixing bowl, beat the cream cheese and sugar together until smooth and  creamy, scraping down the sides of the bowl as needed.
   • Add the sour cream, vanilla extract, lemon juice, and remaining powdered sugar. Beat on high speed until the mixture is smooth and fluffy.
2. Combine the Filling:
   • Gently fold half of the whipped cream into the  cream cheese mixture until well incorporated.
   • Fold in the remaining whipped cream until the filling is smooth and evenly combined.
3. Assemble the  Cheesecake:

1. Remove the springform pan with the set crust from the freezer. Pour the cheesecake filling into the pan and smooth the top with a spatula, pressing down gently to remove any air pockets and ensure a compact fit.
2. Sprinkle half of the reserved graham cracker crumbs evenly over the top of the filling. Use the back of a spoon to press them gently into the filling.
   1. 1. Sprinkle the remaining graham cracker crumbs over the top and continue to smooth and press gently. If there are extra crumbs, press them in tightly.
   1. Chill and Set:
      • Cover the top of the cheesecake with parchment paper, pressing down firmly with your hands. Wrap the entire springform pan in plastic wrap and refrigerate for at least 8 hours or preferably overnight to allow the flavors to meld and the cheesecake to set.
   2. Serve:
      • Before serving, remove the plastic wrap and parchment paper. Carefully release the springform pan and slice the cheesecake into portions. Serve chilled, accompanied by fresh strawberries or your favorite topping.

   Notes

   • Crush graham crackers in a food processor or use store-bought graham cracker crumbs for convenience.
   • Stabilizing the whipped cream with powdered sugar or cornstarch helps maintain the cheesecake’s shape after slicing.
   • This recipe creates a no-bake cheesecake; it’s not suitable for baking. Enjoy its creamy texture and rich flavors straight from the refrigerator.

   Enjoy the creamy indulgence of this Double Crust Cheesecake, a perfect treat to delight your family and friends with its irresistible taste and smooth, luxurious texture.