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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
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is evenly coated and the mixture sticks together.
- Press the mixture firmly into the bottom of the springform pan to form an even crust.
- (Optional) If you’d like an additional flavor layer, mix in the crushed Oreo cookies and press them into the crust for added texture.
- Bake the crust for 10 minutes. Remove it from the oven and let it cool completely.
2. Prepare the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Add the vanilla extract and mix until incorporated.
- Beat in the eggs, one at a time, making sure to mix thoroughly after each addition.
- Stir in the sour cream and heavy cream until smooth.
3. Assemble the cheesecake
- Once the crust has cooled, pour half of the cheesecake filling onto the crust in the springform pan.
- Add another layer of graham cracker crumbs or crushed cookies (if desired), and then pour the rest of the cheesecake filling on top.
- Smooth the top of the cheesecake using a spatula.
4. Bake the cheesecake
- 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.
- 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.
- 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
- Once chilled, remove the cheesecake from the springform pan.
- 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!
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