Double Crust Cheesecake Recipe
Ingredients:
For the 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
For the Cake:
- 2 cups heavy whipping cream
- 3 (8 oz) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 tablespoons powdered sugar
- 2 tablespoons cornstarch (or additional powdered sugar)
- 2 teaspoons lemon juice
- 1/2 tablespoon vanilla extract
Instructions:
- Prepare the Crust:
- In a large bowl, combine the graham cracker crumbs and brown sugar.
- Pour in the melted butter and mix until all the crumbs are evenly moistened.
- Press half of the crust mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a dry measuring cup to ensure it’s tightly packed. Freeze the crust to set while you prepare the filling. Keep the remaining crust at room temperature.
- Make the Whipped Cream:
- In a mixing bowl, whip the heavy cream on medium-high speed for about 2 minutes.
- Add 2 tablespoons of powdered sugar or cornstarch to stabilize the whipped cream. Continue whipping until stiff peaks form, approximately 4-5 minutes.
- Prepare the Cheesecake Filling:
- In another bowl, use a mixer to cream together the cream cheese and granulated sugar until smooth.
- Add the sour cream, vanilla extract, lemon juice, and remaining powdered sugar. Beat on high until the mixture is fluffy.
- Gently fold in half of the whipped cream into the cream cheese mixture, then fold in the remaining half to keep it light and airy.
- Assemble the Cheesecake:
- Remove the crust from the freezer and pour the filling over it, smoothing it evenly and pressing down slightly to avoid air pockets.
- Sprinkle half of the remaining crust crumbs over the filling, pressing gently with the back of a spoon. Add the remaining crumbs, pressing them firmly into place.
- Chill the Cheesecake:
- Cover the cheesecake with parchment paper and press down firmly to compact everything.
- Wrap the entire springform pan in plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Serve:
- Unwrap and slice the cheesecake. Serve with fresh strawberries or your favorite topping.
Notes:
- If you don’t have a mixer, you can manually whip the cream using a whisk; it requires more effort but is equally effective.
- Pre-made graham cracker crumbs can be purchased for convenience.
- Stabilizing the whipped cream with cornstarch or powdered sugar helps maintain the shape of the cheesecake, especially when it warms up after slicing.
- This recipe is designed for a no-bake cheesecake and may not be suitable for baking.
Enjoy your creamy, double-layered cheesecake, perfect for any special occasion or as a luxurious treat for yourself!
