Double Crust Cheesecake: A Creamy Dessert Dream

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This Double Crust Cheesecake is everything you could want in a dessert: rich, velvety, and packed with buttery, golden crust in every bite. What sets it apart from traditional cheesecake is its signature second crust layer—not just at the base, but also wrapping around the sides like a cookie hug for that creamy filling. The result? A texture contrast that’s melt-in-your-mouth creamy with a crumbly crunch you’ll dream about.

Topped with fresh raspberries and strawberries and crowned with whipped cream swirls, this cheesecake isn’t just a showstopper—it’s a flavor bomb. Whether you’re serving it at a celebration or indulging in a well-deserved treat, this dessert brings bakery-quality elegance straight to your kitchen.

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Ingredients for Double Crust Cheesecake

For the Double Crust:

• 2 ½ cups graham cracker crumbs
• ½ cup packed light brown sugar
• 1 cup (2 sticks) unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice (optional, for brightness)

Toppings (Optional but Recommended):

• Fresh raspberries
• Sliced strawberries
• Whipped cream swirls

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Step-by-Step Instructions for Double Crust Cheesecake

Step 1: Prepare the Crust

In a mixing bowl, combine graham cracker crumbs, light brown sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.

Grease a 9-inch springform pan and firmly press two-thirds of the crumb mixture into the bottom of the pan. Then, use the remaining crust to press up along the sides, creating a thick side crust. Use the flat bottom of a glass or measuring cup to get it compact and even. Chill in the refrigerator while you prepare the filling.

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Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free. Gradually add in granulated sugar and continue beating for 2–3 minutes until fluffy.

Add vanilla extract, lemon juice (if using), and flour. Beat in eggs one at a time, mixing just until incorporated. Lastly, blend in the sour cream until the mixture is silky and uniform.

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Step 3: Layer & Bake

Preheat your oven to 325°F (163°C). Pour half of the cheesecake filling over the chilled crust. Optionally, sprinkle a very light layer of reserved crust crumbs in the middle for that signature double crust touch, then pour the remaining filling on top.

Tap the pan gently on the counter to release any air bubbles. Place the pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center is just slightly jiggly.

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Step 4: Cool & Chill

Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to prevent cracking.

Remove from the oven and allow it to come to room temperature. Refrigerate for at least 4 hours, preferably overnight, to fully set and enhance the flavor.

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Step 5: Garnish & Serve

Before serving, top your cheesecake with fresh raspberries and sliced strawberries. Pipe whipped cream along the edges for an elegant finish.

Use a sharp knife dipped in hot water for clean slices. Serve chilled and watch it disappear in minutes!

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Storage Instructions

To keep your Double Crust Cheesecake fresh and delicious, proper storage is key:

• Refrigerator: Store the cheesecake in the fridge covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.
• Freezer: For longer storage, freeze the cheesecake (preferably un-topped) tightly wrapped in plastic wrap and then foil. It can last up to 2 months. Thaw overnight in the refrigerator before serving.
• Leftover slices: Wrap individual slices and freeze for quick treats later.

Avoid storing the cheesecake with fresh berries already on top if freezing, as they don’t thaw well.

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Estimated Nutrition

Note: Nutrition values are approximate and based on a standard slice (1/12 of the cheesecake).

• Calories: 510
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 140mg
• Sodium: 340mg
• Carbohydrates: 38g
• Sugars: 26g
• Protein: 7g

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Frequently Asked Questions

1. Can I use a different crust instead of graham crackers?

Yes! Try crushed digestive biscuits, vanilla wafers, or even crushed Oreos for a twist.

2. How do I prevent my cheesecake from cracking?

Avoid overmixing, don’t overbake, and let it cool gradually in the oven before bringing it to room temperature.

3. Can I make this cheesecake ahead of time?

Absolutely! It tastes even better the next day. Make it a day in advance and refrigerate overnight.

4. What’s the purpose of the flour in the filling?

Flour helps stabilize the filling and prevents it from being too soft or weepy.

5. Can I use low-fat cream cheese or sour cream?

Yes, but the texture will be lighter and slightly less rich. For best results, use full-fat versions.

6. How do I know when the cheesecake is done baking?

The edges should be set and the center should jiggle slightly. It will continue to set as it cools.

7. Should I use a water bath (bain-marie)?

It’s optional. A water bath helps prevent cracks and gives a creamier texture, but this recipe works great without it too.

8. Can I add fruit inside the cheesecake?

Yes, swirl in raspberry puree or fold in fresh blueberries for fruity flavor inside the filling.

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