Double crust cheesecake is a jaw-dropping dessert. Who doesn’t love cheesecakes, right? But what’s better than one crust – a second whole crust on the top? You read it right; I brought you one of my favorite dessert recipes from my cookbook. You may have used the leftover crust mixture to sprinkle on the top, but it’s never too much of the crust on a cheesecake. I always seemed to want more. So, here’s a tried and tested recipe that guarantees a rich, creamy cheesecake with two (bottom and top) crust layers.
Someone always digs out the crust and leaves the remaining cake slice. But this recipe guarantees that not only will people enjoy the cheesecake’s rich taste, but they will also get more of the crust in every bite. This dessert is a hit at dinner parties, Thanksgiving dinners, intimate birthday parties, and even a wedding. Kids and adults love creamy and crumbly cheesecake, so you better look at this recipe, as everyone will ask you for the recipe once they have eaten it.
Let’s get to the recipe:
Double Crust Cheesecake Recipe
For the Crust
- Graham Crackers – 27 g
- Brown Sugar – ½ cup
- Granulated Sugar – 2 tbsp
- Melted Salted Butter
For the Cake
- Heavy Whipping Cream – 2 cups
- Sour cream – ¼ cup
- Cream Cheese – 8 oz
- Sugar – ½ cup
- Powdered Sugar – 2 tbsp
- Cornstarch – 2 tbsp
- Vanilla extract – ½ tbsp
- Lemon Juice – 2 tsp
- We will start by preparing the crust mixture. Crush the graham crackers into a fine crumb. Add brown sugar and granulated sugar to crushed graham crackers. Add the melted butter and mix the ingredients until they are even.
- Take a springform pan and pour half of the crumb mixture. Tightly pack it in the pan so it will not crack. Place this pan in the freezer to set the crumb.
- Take a stand or hand mixer, add the heavy cream and whip it for 2 minutes, then add cornstarch. For about 4-5 minutes, keep whipping the cream until stiff peaks are formed.
- Combine the cream cheese and sugar. Add lemon juice, vanilla extract, powdered sugar, and sour cream to this cream mixture. Beat it until the mixture becomes fluffy.
- Now remove the pan from the freezer and pour the cream cheese mixture. Smooth it out to prevent any air bubbles.
- Once the cream cheese layer is smoothed out, coat the top with the remaining crumb mixture. Use a spoon to smooth the crumbs and get a fine even layer.
- Place parchment paper on top of the cake and press tightly. Also, cover the pan with plastic wrap.
- Refrigerate the cake pan for 8 hours or all night.
- Your double-crust cheesecake is ready to be served. You can top the cake with whipping cream and strawberries.
- This recipe works well with baked cheesecake as well. Bake the cake and then lay out the top layer with crumb mixture. Cover it with parchment paper and refrigerate.
- You can also use a whisk instead of a mixer.
- Adding cornstarch is optional but highly recommended as it holds the cheesecake together for longer.