Go Back
Double crust cheesecake
Chef Abdel

The Ultimate Guide to Double Crust Cheesecake: A Dessert Lover's Dream

Please rate us
Dive into the world of Double Crust Cheesecake with our comprehensive guide. Discover tips, tricks, and everything you need to know about this delightful dessert.
Print Recipe Pin Recipe
Course: Cake, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crusts:
  • 1 C salted butter melted
  • 1/2 C light brown sugar
  • 1 box of graham crackers about 27 graham crackers, crushed into fine crumbs
For the Cake:
  • 2 C heavy whipping cream
  • 3 8oz packages of cream cheese, room temperature
  • 2 tbsp cornstarch or more powdered sugar
  • 1/2 tbsp vanilla extract
  • 1/4 C sour cream
  • 1/2 C sugar
  • 2 tsp lemon juice
  • 2 tbsp powdered sugar

Method
 

  1. Once the filling has been smoothed, take a spoon and sprinkle some of the remaining pieces over the cheesecake.
  2. Use the back of the spoon to spread and press the pieces gently over the surface of the cheesecake.
  3. Add the remaining pieces and continue to smooth and press. You may find that there are more pieces than needed, but that's okay. Press them down as firmly as possible.
  4. Cover the top of the cheesecake with a piece of parchment paper and press down firmly with your hands to make it compact.
  5. Wrap the hinged container in cling film and refrigerate for at least 8 hours, preferably overnight.
  6. Before serving, cut and enjoy. You can add fresh strawberries on top for an extra touch.

Notes

Ingredient Quality: Always opt for high-quality ingredients for the best results.
Crust Thickness: Ensure even thickness for a consistent bake and texture.
Chill Time: Never rush the chilling process; it's key to a perfect set.
Tried this recipe?Let us know how it was!