ADVERTISEMENT

Double Crust Cheesecake

ADVERTISEMENT

Here’s a delicious recipe for Double Crust Cheesecake a creamy, decadent dessert with two layers of crust for added texture and flavor! Perfect for any occasion when you’re craving something extra indulgent.


Ingredients

For the crust:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (50g) sugar
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (120g) crushed Oreo cookies (optional for bottom layer)

For the cheesecake filling:

  • 4 packages (32 oz or 900g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2 cups (480ml) sour cream
  • ¼ cup (60ml) heavy cream

Instructions

1. Prepare the bottom crust

  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is evenly coated and the mixture sticks together.
  3. Press the mixture firmly into the bottom of the springform pan to form an even crust.
  4. (Optional) If you’d like an additional flavor layer, mix in the crushed Oreo cookies and press them into the crust for added texture.
  5. Bake the crust for 10 minutes. Remove it from the oven and let it cool completely.

2. Prepare the cheesecake filling

  1. In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
  2. Add the vanilla extract and mix until incorporated.
  3. Beat in the eggs, one at a time, making sure to mix thoroughly after each addition.
  4. Stir in the sour cream and heavy cream until smooth.

3. Assemble the cheesecake

  1. Once the crust has cooled, pour half of the cheesecake filling onto the crust in the springform pan.
  2. Add another layer of graham cracker crumbs or crushed cookies (if desired), and then pour the rest of the cheesecake filling on top.
  3. Smooth the top of the cheesecake using a spatula.

4. Bake the cheesecake

  1. Bake the cheesecake at 325°F (165°C) for 55-65 minutes. The edges should be set, but the center should still be slightly wobbly.
  2. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool down slowly. This helps to prevent cracks from forming.
  3. After 1 hour, take the cheesecake out of the oven and allow it to cool to room temperature, then refrigerate it for at least 4 hours, or overnight if possible.

5. Serve and enjoy

  1. Once chilled, remove the cheesecake from the springform pan.
  2. You can top your Double Crust Cheesecake with fresh fruit, chocolate sauce, or whipped cream before serving.

Tips

  • Ensure your cream cheese is softened to room temperature to avoid lumps in the batter.
  • If you prefer a smoother texture, use a hand mixer or stand mixer to beat the filling.
  • You can add flavorings such as lemon zest or vanilla bean paste to customize the taste.

Enjoy your rich and creamy Double Crust Cheesecake a perfect balance of textures and flavors in every bite!

ADVERTISEMENT

Leave a Comment