Double Crust Cheesecake

Prep Time: 45 minutes | Cook Time: 1 hour 10 minutes | Chill Time: 6 hours (minimum) | Total Time: 8 hours (including chilling)

Servings: 12 slices | Difficulty: Intermediate

A Slice of Heaven on a Plate

Forget everything you thought you knew about cheesecake. This Double Crust Cheesecake is a game-changer. We’re taking the classic creamy dessert and elevating it with not one, but two layers of a buttery, crisp, and crumbly crust. The bottom layer forms a perfect foundation, while the top bakes into a golden, crunchy blanket that contrasts beautifully with the velvety-smooth filling beneath. It’s a textural masterpiece that is sure to become the star of any celebration or a truly special treat for a cozy night in.

While this recipe requires a few steps and some patience (good things come to those who wait, and chill!), the process is deeply rewarding. Follow our detailed instructions, and you’ll be rewarded with a flawless, show-stopping dessert that will have everyone asking for the recipe.

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Ingredients

For the Crust & Topping:

• 2 ½ cups (300g) Graham Cracker Crumbs

• ½ cup (100g) Granulated Sugar

• 1 teaspoon Ground Cinnamon

• ¾ cup (170g) Unsalted Butter, melted

For the Cheesecake Filling:

• 4 packages (8 oz / 224g each) Full-Fat Cream Cheese, room temperature

• 1 cup (200g) Granulated Sugar

• 1 cup (240g) Sour Cream, room temperature

• 4 large Eggs, room temperature

• 2 teaspoons Pure Vanilla Extract

• ¼ cup (30g) All-Purpose Flour

• 1 tablespoon Fresh Lemon Juice

• A pinch of Salt

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Instructions

Step 1: Prepare the Crust and Topping

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Combine Dry Ingredients: In a medium bowl, whisk together the graham cracker crumbs, ½ cup of sugar, and cinnamon until well combined.

3. Add Butter: Pour the melted butter over the crumb mixture. Use a fork to mix until the mixture resembles wet sand and holds together when pinched.

4. Form the Bottom Crust: Set aside 1 cup of the crumb mixture for the topping. Transfer the remaining crumbs to the prepared springform pan. Press the crumbs firmly and evenly into the bottom and about halfway up the sides of the pan. Use the flat bottom of a measuring cup to create a compact, even layer.

5. Pre-Bake: Bake the empty crust for 10 minutes. Remove from the oven and set aside to cool slightly. Leave the oven on.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed until it is completely smooth and free of lumps. Scrape down the bowl and beater(s) frequently. This is the most crucial step for a lump-free filling.

2. Incorporate Sugar: Gradually add the 1 cup of sugar and beat on medium-low until just combined. Scrape down the bowl again.

3. Add Sour Cream and Flavorings: Beat in the sour cream, vanilla extract, lemon juice, and pinch of salt until the mixture is uniform.

4. Incorporate Eggs: Add the eggs one at a time, beating on low speed only until each egg is just incorporated. Do not overmix after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.

5. Add Flour: Sprinkle the flour over the filling and mix on low until just combined. Give the bowl one final scrape and stir to ensure everything is homogeneous.

Step 3: Assemble and Bake

1. Fill the Pan: Pour the creamy filling into the slightly cooled crust. Use a spatula to smooth the top.

2. Add the Top Crust: Take the reserved 1 cup of crumb mixture and sprinkle it evenly over the entire surface of the cheesecake filling.

3. Water Bath (Recommended for a Creamier Texture): To prevent cracking, place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.

4. Bake: Bake for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. The top crust should be golden brown.

5. Cool: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent drastic temperature changes that lead to cracking.

6. Chill: Remove the cheesecake from the oven and water bath (if used). Run a thin knife around the edge of the pan to loosen it. Let it cool completely on a wire rack before covering it with plastic wrap and refrigerating for at least 6 hours, but preferably overnight.

Step 4: Serve and Enjoy

1. Before serving, run a knife around the edge again and carefully release the springform pan collar.

2. Slice with a sharp, thin knife dipped in hot water and wiped dry between each cut for clean, beautiful slices.

3. Serve chilled, on its own or with a dollop of whipped cream and fresh berries.

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Nutrition Information (Per Serving, 1 slice)

• Calories: 645 kcal

• Total Fat: 46g

• Saturated Fat: 27g

• Cholesterol: 185mg

• Sodium: 420mg

• Total Carbohydrates: 50g

• Dietary Fiber: 1g

• Sugars: 38g

• Protein: 10g

Please note: Nutritional information is an estimate and may vary based on the specific brands of ingredients used.