How to Make Double Crust Cheesecake
Step 1 – Make the Crust
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter until all crumbs are evenly saturated.
Pour half of this mixture into the bottom of a 9″ springform pan.
Press it down firmly using the bottom of a dry measuring cup to create a tight, compact crust. (A loose crust will crumble when sliced.)
Place the springform pan in the freezer to set. Leave the remaining crust mixture aside on the counter.
Step 2 – Whip the Cream
Using a hand mixer or stand mixer, whip the heavy cream for 2 minutes on medium-high speed.
Add 2 tablespoons powdered sugar or cornstarch to help stabilize the whipped cream.
Continue whipping until stiff peaks form (about 4–5 minutes).
Step 3 – Make the Cheesecake Filling
In a separate bowl, cream together the cream cheese and sugar, scraping the sides as needed, until smooth.
Add sour cream, vanilla, lemon juice, and remaining powdered sugar.
Beat on high speed until the mixture is smooth and fluffy.
Step 4 – Fold the Whipped Cream
Gently fold in half of the whipped cream to the cream cheese mixture.
Fold in the remaining whipped cream until fully combined.
Step 5 – Assemble the Cheesecake
Remove the chilled crust from the freezer.
Pour the cheesecake filling into the pan and smooth it out, pressing gently to eliminate air pockets. Leave room at the top for the second crust.
Sprinkle half of the reserved crust crumbs evenly over the filling.
Gently press and smooth with the back of a spoon.
Add the remaining crumbs, pressing them in as tightly as possible. (You may have a little extra—this is okay.)
Step 6 – Set and Chill
Place a piece of parchment paper over the top crust.
Press down firmly with your hands to secure the crust.
Wrap the entire springform pan tightly in plastic wrap.
Refrigerate for at least 8 hours, preferably overnight.
Step 7 – Serve
Carefully slice and serve chilled.
Fresh strawberries make a wonderful garnish.
Notes
You can crush graham crackers in a food processor or buy pre-made crumbs.
Stabilizing the whipped cream is optional but helps keep the cheesecake firm after slicing.
This recipe is not intended for baked cheesecakes.
If you don’t have an electric mixer, you can use a whisk and some elbow grease.
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