Double Crust Cheesecake

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🍰 Double Crust Cheesecake

Ingredients

For the Crust:

  • 3 cups (300 g) graham cracker crumbs
  • ½ cup (115 g) unsalted butter, melted
  • ¼ cup (50 g) granulated sugar

For the Cheesecake Filling:

  • 3 (8 oz / 225 g) packages cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 ml) sour cream (or Greek yogurt for a lighter version)
  • 2 tbsp all-purpose flour (helps set the filling)
  • 1 tbsp lemon juice (optional, adds brightness)

Optional Topping:

  • Fresh berries or fruit compote
  • Whipped cream
  • Powdered sugar dusting

Instructions

1. Preheat Oven

  • Preheat to 325°F (160°C).
  • Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easy removal.

2. Make the Crust

  1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  2. Mix until evenly moistened and crumbly.
  3. Press half of the mixture firmly into the bottom of the prepared pan — this is the bottom crust.
  4. Set aside the remaining half for the top crust later.

3. Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese until smooth and creamy (about 2 minutes).
  2. Add sugar and beat until well combined.
  3. Mix in eggs, one at a time, scraping down the sides as needed.
  4. Blend in vanilla, sour cream, flour, and lemon juice until smooth and uniform.

4. Assemble the Cheesecake

  1. Pour the cheesecake filling over the bottom crust in the pan.
  2. Gently sprinkle the remaining graham cracker mixture evenly over the top of the filling.
    • Lightly press it down with a spoon (don’t compact it too much).

5. Bake

  • Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

6. Chill

  • Remove from the oven and refrigerate for at least 4 hours or overnight before slicing.
  • The longer it chills, the better the flavor and texture!

7. Serve

  • Run a knife around the edges before releasing the springform pan.
  • Slice and serve as-is or top with berries, whipped cream, or caramel sauce.

Tips

  • For a crunchier top crust, bake it separately on a sheet pan for 8 minutes, then sprinkle over the cheesecake just before serving.
  • Make sure all ingredients (especially cream cheese and eggs) are room temperature for a smooth, lump-free filling.
  • Store leftovers in the refrigerator for up to 5 days or freeze slices for up to 2 months.

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