Double Crust Cheesecake
- 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.
- 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.
- 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.
- 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.
- 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.