Double crust cheesecake

A double crust cheesecake is a delightful dessert that features not just the creamy cheesecake filling but also a layer of crust both at the bottom and on top. Here’s a basic recipe for a delicious double crust cheesecake:

Ingredients:

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 4 packages (32 ounces) cream cheese, softened
  • 1 and 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For the Topping Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted

Optional Toppings:

  • Fresh fruit, fruit compote, whipped cream, or chocolate drizzle

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
  2. Prepare the Bottom Crust:
    In a bowl, combine the graham cracker crumbs, melted butter, and sugar for the bottom crust. Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create an even crust. Bake the crust in the preheated oven for about 10 minutes. Allow it to cool while you prepare the filling.
  3. Make the Cheesecake Filling:
    In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue to beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Finally, fold in the sour cream until smooth.
  4. Pour the Filling into the Pan:
    Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly.
  5. Prepare the Topping Crust:
    In a separate bowl, combine the graham cracker crumbs and melted butter for the topping crust. Sprinkle this mixture evenly over the cheesecake filling.
  6. Bake the Cheesecake:
    Bake in the preheated oven for approximately 50-60 minutes or until the center is set and the top is lightly golden. The edges may be slightly puffed.
  7. Cool and Chill:
    Allow the cheesecake to cool in the pan on a wire rack for about 1 hour. Then, refrigerate it for at least 4 hours or overnight to set completely.
  8. Serve:
    Once chilled and set, run a knife around the edges of the springform pan before releasing the sides. Transfer the cheesecake to a serving plate. Cut into slices and serve with your choice of toppings.

Enjoy your delicious double crust cheesecake!

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