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:
- Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. - 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. - 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. - Pour the Filling into the Pan:
Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly. - 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. - 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. - 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. - 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!