Double Crust Cheesecake
If you like cheese cake you will love this recipe!
Equipment
- 1 medium sized bowl
- 1 large bowl
- 1 spring form pan
- 1 parchment paper
Ingredients
- 1 cup butter salted, melted
- ½ cup light brown or white granulated sugar
- 1 box graham crackers crushed fine
- 2 cups heavy whipping cream
- 24 ounce cream cheese softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 4 tbsp confectioners sugar
- 1 tbsp vanilla extract
- 2 tsp lemon juice freshly squeezed
Instructions
- Crush the graham crackers and place into a medium sized bowl Add the sugar and then the melted butter Stir to combine well
- Place half of the crust mix into the bottom of a spring form pan Using the bottom of a cup, press the crumbs down all across the bottom of the pan Set the pan in the freezer to set the crust
- Next, using a large bowl pour in the heavy whipping cream and mix for two minutes, add 2 tbsp confectioners sugar to stabilize the cream In another bowl combine the softened cream cheese and the sugar. Add in the lemon juice, remaining confectioners sugar, sour cream and the vanilla.Mix thoroughly
- Fold in half of the whipped cream gently, once that is complete, gently add the remaining whipping cream in a gentle fold also Remove the crust from the freezer and pour the filling in. Smooth the top of the filling
- Use a spoon to add the remaining crust mix to the top. Spread evenly Gently use the spoon to press the graham cracker mix down very gently Continue until you have used the remaining crust mixture.
- Place a piece of parchment paper, cut to the size of your spring form pan, on top of the top crust layer Using your hands, gently press down
- Wrap the entire pan with a plastic wrap and refrigerate for at least 8 hours.Slice and serve the next day, adding the topping of your choice Enjoy!