Double Crust Cheesecake




°1 box graham crackers (about 27 graham crackers), crushed into fine crumbs

°1/2 C light brown sugar

°1 tsp salted butter, melted


°2 C heavy whipped cream

°3 pkgs (8 oz) cream cheese, room temperature

°1/2 cup sugar

°1/4 C sour cream

°2 tsp powder sugar

°2 tablespoons cornstarch (or more powdered sugar)

°2 teaspoons lemon juice

°1/2 tsp vanilla extract


Start by making the outer mixture. Join the fixings together until each of the pieces is also soaked in margarine. Empty half into the bottom part of a 9″ springform pan and pack it. Use the bottom part of a dry estimate cup to make sure it’s really close – in case it gets lost too , it would just fall apart when you try to cut this in. Place the hinged pan in the cooler to harden it, and the other part of the outside on the side on the counter.

Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes over medium heat, then add 2 tablespoons powdered sugar or cornstarch to set. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.

Similarly, using a hand mixer or stand mixer, cream the cream of cheddar cheese and sugar. Scrape the sides of the bowl as you go and mix until fully consolidated.

Add the sour cream, vanilla, lemon and the remaining controlled sugar. Beat over high heat until smooth and soft.

Layer one part of the whipped cream, tenderly, then layer the other half. Dispose of the base outside of the refrigerator.

Empty the filling into the container and smooth it out. You will need to squeeze it as you smooth it out to avoid air pockets and to make it fit. Remember that there should be space for the top outside.

When the filling has been streamlined, use a spoon to sprinkle some of the remaining pieces. Use the back of the spoon to slide them onto the cheesecake while gently pressing down. Add leftovers, then smooth and squeeze. You might have an excessive number of coins, but that’s okay. Try to squeeze them as firmly as possible.

Use a piece of paper to cover the highest point of the cheesecake and now press down firmly with your hands. Wrap the springform pan in plastic wrap and refrigerate for at least 8 hours, ideally short term.

Cut and serve. I like new strawberries after the fact.

Enjoy !

Leave a comment