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. 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.
3. 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.
4. 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.
5. Assemble the Cheesecake: