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- 1 package graham crackers (~25 crackers), finely crushed
1/2 cup golden brown sugar
1 cup salted butter, melted
For the cake:
2 cups whipping cream
3 cubes (8 ounces) cream cheese, at room temperature
1/2 cup room temperature granulated sugar
1/4 cup sour cream
2 tablespoons confectioners’ sugar
2 teaspoons fresh lemon juice
1/2 tablespoon vanilla
2 tablespoons cornstarch (or additional confectioners’ sugar)
Optional: strawberry sauce on the side
Directions:
- Prepare crust mixture by combining ingredients until crumbs are coated with butter. Pour half of the mixture into the bottom of a 9-inch springform pan, press down firmly, and freeze. Reserve remaining crust mixture.
- Beat heavy cream with powdered sugar or cornstarch until stiff peaks form.
- Beat cream cheese, sugar, sour cream, vanilla, lemon juice, and remaining powdered sugar.
- Gently fold in half of whipped cream, then fold in remaining half.
- Remove crust from freezer and pour filling into pan. Smooth, pressing down to avoid air pockets.
- Sprinkle remaining half of crust mixture over top, smooth. Add remaining crumbs, pressing down firmly.
- Cover cheesecake with parchment paper and press down firmly.
- Cover pan with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Just before serving, top the cheesecake with strawberries or strawberry sauce as desired.
Why wait? Immerse yourself in the world of creamy cheesecake perfection with this double crust cheesecake recipe. Once you experience this heavenly creation, you’ll find yourself memorizing the recipe and making it repeatedly. It’s the ultimate delight that will astonish you and your loved ones. Prepare to create lasting memories around the table. Enjoy!