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Ingredients
Crusts:
- 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
- 1/2 C light brown sugar
- 1 C salted butter, melted
Cake:
- 2 C heavy whipping cream
- 3 (8oz) packages cream cheese, room temperature
- 1/2 C sugar
- 1/4 C sour cream
- 2 tbsp powdered sugar
- 2 tbsp cornstarch (or more powdered sugar)
- 2 tsp lemon juice
- 1/2 tbsp vanilla extract
How To Make Double Crust Cheesecake
Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter. Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it. Place the springform pan in the freezer to set, and the other half of crust aside on the counter.
Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.
Also using a hand mixer or stand mixer, cream together the cream cheese and sugar. Scrape down the sides of the bowl as you go, and mix until totally combined.
Add the sour cream, vanilla, lemon, and remaining powered sugar. Beat on high until smooth and fluffy.
Fold in half of the whipped cream, gently, then fold in the other half. Remove the bottom crust from the fridge.
