We’ve always loved cheesecake for its creamy indulgence, and our Double Crusted Cheesecake Recipe takes it to the next level with a buttery crust on both top and bottom. It’s a clever twist on the traditional favorite, offering extra texture and a satisfying crunch that makes every bite irresistible.
Ingredients
To craft our irresistible Double Crusted Cheesecake with its signature buttery crusts and creamy filling, we start by assembling these key ingredients. We’ve organized them by use for seamless preparation.
For the Crust
We’ll begin with the ingredients for the double crust, as it’s the foundation that adds that extra crunch.
- 1 1/2 cups graham cracker crumbs (finely ground for even texture)
- 1/2 cup unsalted butter (melted to bind the crumbs)
- 1/4 cup granulated sugar (to sweeten and help with browning)
- 1/2 teaspoon ground cinnamon (optional, for a warm, aromatic flavor)
For the Filling
Next, these ingredients form the luscious, creamy center that balances the crust’s crispness.
- 24 ounces cream cheese (softened to room temperature for smooth blending)
- 1 cup granulated sugar (for balanced sweetness)
- 1 cup sour cream (full-fat for rich tanginess)
- 1 teaspoon vanilla extract (pure variety for authentic flavor)
- 3 large eggs (at room temperature to ensure even incorporation)
- 1 tablespoon all-purpose flour (to prevent cracking during baking)
- Zest of 1 lemon (finely grated for a bright, citrusy note that enhances the creaminess)
Equipment Needed
To prepare our Double Crusted Cheesecake with its buttery crusts and creamy filling, we need a selection of essential tools that ensure precise and efficient baking. These items help us achieve the perfect texture and presentation without any hassle.
Here’s a detailed list of the equipment we recommend:
- 9-inch springform pan: This is our go-to pan for Double Crusted Cheesecake as it allows for easy release of the delicate dessert, preventing cracks and maintaining the signature crust on both sides.
- Electric mixer or stand mixer: We rely on this tool to whip the cream cheese and other filling ingredients to a smooth, lump-free consistency, ensuring a velvety texture in every slice.
- Mixing bowls (medium and large sizes): These are crucial for combining dry ingredients like graham cracker crumbs for the crust and wet ingredients for the filling, keeping our workspace organized.
- Measuring cups and spoons: Accuracy is key in our recipe, so we use these to measure ingredients precisely, avoiding any imbalances in flavor or texture.
- Rubber spatula: We find this indispensable for folding in eggs and scraping down the sides of the bowl, ensuring even mixing without incorporating excess air.
- Baking sheet: Placing our springform pan on this during baking helps catch any potential drips and promotes even heat distribution for a uniformly baked cheesecake.
- Oven thermometer: To guarantee the best results, we use this to verify our oven’s temperature, as precise baking is vital for the crust to turn golden and the filling to set perfectly.
With these tools at hand, we’re all set to move seamlessly from ingredients to the preparation steps for our irresistible Double Crusted Cheesecake.
Instructions
We guide you through creating our irresistible Double Crusted Cheesecake with simple yet precise steps that ensure a creamy filling and crunchy crust for the ultimate dessert experience.
Prepare the Crust
First, we combine the graham cracker crumbs, unsalted butter, granulated sugar, and a dash of ground cinnamon if desired to form the base and top layers of our Double Crusted Cheesecake. In a medium mixing bowl, melt 1/2 cup of unsalted butter in the microwave for 30 seconds until fully liquid. Add 2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 teaspoon of ground cinnamon, stirring with a fork until the mixture resembles wet sand with a buttery aroma that promises a satisfying crunch.
Divide the crust mixture into two equal portions. For the bottom crust, press one portion firmly into the bottom of your 9-inch springform pan using the back of a measuring cup to create an even layer about 1/4 inch thick. Set the second portion aside for the top crust, ensuring it’s ready to add texture and elevate the classic cheesecake profile.
Make the Filling
Next, we prepare the rich, velvety filling that defines the heart of our Double Crusted Cheesecake by blending cream cheese, granulated sugar, and other key ingredients for a smooth, tangy blend. In a large mixing bowl, use an electric mixer on medium speed to beat 24 ounces of softened cream cheese for 2 minutes until it’s fluffy and lump-free, evoking a light, airy texture that contrasts beautifully with the crust.
Gradually add 1 cup of granulated sugar, 1 cup of sour cream, 1 teaspoon of vanilla extract, and the zest of one lemon, mixing on low speed until fully incorporated for a balanced, citrus-kissed flavor. One at a time, add 4 large eggs, beating just until each is blended to maintain the filling’s creamy consistency and prevent overmixing. This step ensures a luscious, melt-in-your-mouth quality that makes every slice irresistible.
Assemble the Cheesecake
We layer the components of our Double Crusted Cheesecake to achieve that signature double crust for added crunch and visual appeal. Pour the prepared filling evenly over the bottom crust in the springform pan, using a rubber spatula to smooth the top and create a uniform surface that promises a perfect bake.
Sprinkle the reserved crust mixture over the filling to form the top crust, pressing it gently with your fingers to adhere without compacting it too much. This innovative assembly traps the creamy filling between two buttery layers, enhancing the textural contrast and making our Double Crusted Cheesecake a standout treat.
Bake the Cheesecake
We bake our Double Crusted Cheesecake at the optimal temperature to set the filling while keeping the crust golden and crisp. Preheat your oven to 325°F and place the assembled pan on a baking sheet to catch any drips, then bake for 55 to 65 minutes until the center is set but still slightly jiggly, with the top crust turning a golden brown that signals a perfectly baked texture.
To prevent cracking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour, allowing the flavors to meld and the structure to stabilize for a flawless, indulgent result.
Cool and Chill
Finally, we cool and chill our Double Crusted Cheesecake to enhance its flavors and achieve the ideal creamy consistency. Remove the pan from the oven and let it cool at room temperature for 1 hour until it’s no longer warm to the touch.
Transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours or overnight, firming up the filling for clean slices and intensifying the butter-crisp crust against the smooth interior for maximum enjoyment.
Make-Ahead Instructions
One of the beauties of our Double Crusted Cheesecake is its flexibility for planning ahead, allowing flavors to intensify and textures to perfect themselves over time. This makes it ideal for events or busy schedules, ensuring we deliver a creamy, indulgent dessert without last-minute stress.
Preparing Components in Advance
We can streamline our preparation by tackling parts of the recipe ahead of time. Start with the crust: Mix the graham cracker crumbs, melted butter, sugar, and optional cinnamon as outlined earlier, then divide into portions. Press one portion into the springform pan and cover the other with plastic wrap. Store the pressed crust in the refrigerator for up to 2 days or in the freezer for up to 1 month. For the filling, beat the cream cheese, sugar, sour cream, vanilla extract, lemon zest, eggs, and flour until smooth, then transfer to an airtight container and refrigerate for up to 24 hours. This resting period lets the flavors meld, enhancing the cheesecake’s rich, tangy profile.
Assembling and Baking Ahead
If we want to prepare the full cheesecake in advance, assemble it completely before baking. Layer the filling over the bottom crust in the pan and top with the reserved crust mixture. At this stage, cover the assembled cheesecake tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month. When ready to bake, thaw in the refrigerator overnight if frozen, then proceed with baking at 325°F for 55 to 65 minutes as per our earlier instructions. Remember, a slow cool in the turned-off oven helps prevent cracking and maintains that signature crisp yet creamy contrast.
Storage and Serving Tips
After baking and cooling, our Double Crusted Cheesecake stores beautifully. Refrigerate the fully cooled cheesecake in its pan, covered with plastic wrap or in an airtight container, for up to 5 days to preserve its moist texture and prevent drying. For longer storage, freeze slices individually on a baking sheet until solid, then transfer to freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator to retain the buttery crunch of the crust and the silky smoothness of the filling.
To serve, let refrigerated cheesecake sit at room temperature for 15 to 20 minutes for optimal enjoyment, or if frozen, add an extra 30 minutes. This ensures each bite delivers the perfect balance of textures we love in our Double Crusted Cheesecake.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 5 days | Cover tightly to avoid odors. |
| Freezer | Up to 3 months | Wrap slices to prevent freezer burn. |
Conclusion
We’ve crafted this double crusted cheesecake to bring joy to your kitchen and delight to your table. It’s more than a recipe—it’s a chance to create something truly memorable with its perfect blend of creamy filling and crunchy crust.
We’re confident you’ll find it rewarding to bake and share. Give it a try and let your inner chef shine.
Frequently Asked Questions
What is a Double Crusted Cheesecake?
A Double Crusted Cheesecake is a creative twist on the classic dessert, featuring a buttery graham cracker crust on both the top and bottom for added crunch and texture. This enhances the creamy filling, making each bite more indulgent and satisfying.
What ingredients are needed for Double Crusted Cheesecake?
For the crust, you’ll need graham cracker crumbs, unsalted butter, granulated sugar, and optional cinnamon. The filling requires cream cheese, sugar, sour cream, vanilla extract, eggs, flour, and lemon zest. These simple ingredients combine to create a rich, balanced flavor profile.
How do I prepare the crust for Double Crusted Cheesecake?
Mix graham cracker crumbs, melted butter, sugar, and optional cinnamon. Divide the mixture: press half into the bottom of a 9-inch springform pan for the base, and reserve the other half for the top crust after adding the filling.
What equipment is required to make this cheesecake?
You’ll need a 9-inch springform pan for easy release, an electric mixer for smooth filling, mixing bowls, measuring cups and spoons for accuracy, a rubber spatula for mixing, a baking sheet for drips, and an oven thermometer to ensure precise baking temperature.
How long does it take to bake Double Crusted Cheesecake?
Bake at 325°F for 55 to 65 minutes until the center is set but slightly jiggly. Let it cool in the turned-off oven for about an hour to prevent cracking, then cool at room temperature and chill in the fridge for at least 4 hours or overnight.
Can I make Double Crusted Cheesecake ahead of time?
Yes, prepare the crust and filling up to 24 hours in advance and refrigerate separately. Assemble and refrigerate the full cheesecake for up to 24 hours before baking, or freeze it unbaked for up to 1 month for convenient planning.
How should I store Double Crusted Cheesecake?
Store the cooled cheesecake in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze it for up to 3 months; wrap tightly in plastic and foil. Thaw in the fridge overnight before serving at room temperature for the best texture.