Double Crust Cheesecake
Double crust cheesecake is a jaw-dropping dessert. Who doesn’t love cheesecakes, right? But what’s better than one crust – a second whole crust on the top? You read it right; I brought you one of my favorite dessert recipes from my cookbook. You may have used the leftover crust mixture to sprinkle on the top, but it’s never too much of the crust on a cheesecake. I always seemed to want more. So, here’s a tried and tested recipe that guarantees a rich, creamy cheesecake with two (bottom and top) crust layers.
Someone always digs out the crust and leaves the remaining cake slice. But this recipe guarantees that not only will people enjoy the cheesecake’s rich taste, but they will also get more of the crust in every bite. This dessert is a hit at dinner parties, Thanksgiving dinners, intimate birthday parties, and even a wedding. Kids and adults love creamy and crumbly cheesecake, so you better look at this recipe, as everyone will ask you for the recipe once they have eaten it.
Ingredients
For the Crust
- Graham Crackers – 27 g
- Brown Sugar – ½ cup
- Granulated Sugar – 2 tbsp
- Melted Salted Butter
For the Cake
- Heavy Whipping Cream – 2 cups
- Sour cream – ¼ cup
- Cream Cheese – 8 oz
- Sugar – ½ cup
- Powdered Sugar – 2 tbsp
- Cornstarch – 2 tbsp
- Vanilla extract – ½ tbsp
- Lemon Juice – 2 tsp
