Double Crust Cheesecake


Double Crust Cheesecake


°1 c butter, salted, melt

°½ c brown or white sugar

°1 box graham crackers, finely crushed

°2 cups heavy whipped cream

°3 packages, 8 ounces each, cream cheese, softened to room temperature

°½ cup granulated sugar

°¼ cup sour cream

°4 tablespoons icing sugar

°1 tsp of vanilla extract

°2 teaspoons freshly squeezed lemon juice



Crush graham crackers and place in a medium sized bowl

Adding sugar and & the butter

Stirring to mixing well


Place half of the crust mix in the bottom of a springform pan

Using the bottom of a cup, press the crumbs down all over the bottom of the pan

Place the mold in the freezer to set the crust


Then, using a large bowl, pour in the heavy whipped cream and mix for two minutes, adding 2 tablespoons of icing sugar to stabilize the cream.

In another bowl, combine softened cream cheese and sugar. Add lemon juice, remaining icing sugar, sour cream and vanilla.

Mix well


Carefully fold in half of the whipped cream, once this is done carefully add the rest of the whipped cream in a slight crease as well

Take the crust out of the freezer and pour the filling into it.

Smooth top of filling


Use a spoon to add the rest of the crust mixture on top. Distribute evenly

Carefully use the spoon to very gently press the graham cracker mixture

Continue until you have used the rest of the crust mixture.


Place a piece of parchment paper, cut to size for your springform pan, on the top layer of the crust

Using your hands, gently press


Wrap the whole mold in plastic wrap and refrigerate for at least 8 hours.

Slice and serve the next day with the garnish of your choice

Enjoy !

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