This indulgent double crust cheesecake combines a rich, creamy filling with a crunchy graham cracker crust, creating the perfect dessert for any occasion. With two layers of graham cracker crust, one on the bottom and one on top, this cheesecake offers extra texture and flavor in every bite. Whether you’re celebrating or just treating yourself, this cheesecake is sure to impress.
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.
Enjoy your creamy, double-layered cheesecake, perfect for any special occasion or as a luxurious treat for yourself!