Double Crust Cheesecake


For the 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

For the Cake:

  • 2 C heavy whipping cream
  • 3 (8oz) packages of 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


  1. When the filling has been streamlined, use a spoon to sprinkle some of the remaining pieces.
  2. Use the back of the spoon to spread them over the cheesecake while pressing down gently.
  3. Add the remaining pieces and continue to smooth and press. You may have too many pieces, but that’s okay.
  4. Try to press them down as firmly as possible.
  5. Use a piece of paper to cover the highest point of the cheesecake and then press down with your hands to make it immovable.
  6. Wrap the hinged container in cling film and refrigerate for at least 8 hours, ideally at short notice.
  7. Cut out and serve. I like to add some new strawberries at the end of the cake.


Leave a comment

Your email address will not be published. Required fields are marked *