Double Crusted Cheesecake
Double Crusted Cheesecake offers a traditional velvety filling with a delightful twist - a double layer of crunchy, buttery crust. Ideal for crust enthusiasts and perfect for any celebration.
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Servings: 8 slices
Calories: 530kcal
Equipment
- Springform Pan
- Mixing bowls
- Electric Mixer
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup salted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Combine graham cracker crumbs with melted butter and press half into the bottom of a greased Springform pan. Freeze to set.
- Blend cream cheese with sugars, sour cream, vanilla, and lemon juice until smooth. No lumps should remain.
- In a separate bowl, beat heavy whipping cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spread filling over the chilled crust. Sprinkle the remaining crumbs on top and press lightly. Chill in the refrigerator for at least 8 hours.
Notes
This cheesecake can be stored in the refrigerator for up to four days, or frozen for up to three months.
Nutrition
Calories: 530kcal | Carbohydrates: 38g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 125mg | Sodium: 350mg | Potassium: 100mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1500IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg
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