Double Crust Cheesecake

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  • Ingredients
  • Crusts:
  • 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
  • 1/2 C light brown sugar
  • 1 C salted butter, melted Cake:
  • 2 C heavy whipping cream
  • 3 (8oz) packages cream cheese, room temperature
  • 1/2 C sugar
  • 1/4 C sour cream
  • 2 tbsp powdered sugar
  • 2 tbsp cornstarch (or more powdered sugar)2 tsp lemon juice
  • 1/2 tbsp vanilla extract
  • How To Make Double Crust
  • CheesecakeBegin by making the crust mixture.
  • Combine the ingredients together until all the crumbs are evenly saturated in butter.
  • Pour half into the bottom of a 9″ springform pan and pack it in.
  • Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it.
  • Place the springform pan in the freezer to set, and the other half of crust aside on the counter.
  • Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to stabilize.
  • Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.Also using a hand mixer or stand mixer, cream together the cream cheese and sugar.
  • Scrape down the sides of the bowl as you go, and mix until totally combined.
  • Add the sour cream, vanilla, lemon, and remaining powered sugar.
  • Beat on high until smooth and fluffy.
  • Fold in half of the whipped cream, gently, then fold in the other half.
  • Remove the bottom crust from the fridge.
  • Pour the filling into the pan and smooth it in.
  • You’ll need to press it down as you smooth it out to prevent pockets of air, and to make it fit.
  • Remember that there needs to be room for the top crust.
  • Once the filling has been smoothed out, use a spoon to sprinkle over half of the remaining crumbs.
  • Use the back of the spoon to smooth them out over the top of the cheesecake while pressing down gently.
  • Add the remaining crumbs, and continue to smooth and press.
  • You might have too many crumbs, but that’s OK.
  • Try to press them in as tightly as you can.
  • Use a piece of parchment paper to cover the top of the cheesecake and now press down firmly with your hands.
  • Wrap the springform pan entirely in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  • Slice and serve.
  • I like fresh strawberries on the side.
  • NOTES
  • You can use a whisk and your arms if you’ve got more stamina than I do.
  • You can buy already made graham cracker crumbs in most grocery stores, but I crush mine in my food processor.
  • Stabilizing the whipped cream (adding the powdered sugar or cornstarch) is optional but may help the cheesecake retain its shape after slicing (and the temperature increasing) for longer.
  • I do not think this would work with a baked cheesecake, but I haven’t tried it.

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