This recipe is called ‘Double Crust Cheesecake.’ Once you taste it, you won’t ever want to make any other cheesecake again

Have you ever had a slice of cheesecake that is so creamy, so rich, and so irresistibly delicious that you couldn’t help but go back for seconds? Well, prepare to be blown away because I’m about to share with you my recipe for Double Crust Cheesecake. This is not your ordinary cheesecake. It is a masterpiece of sweet, tangy, and buttery goodness that will leave you speechless with every bite. And the best part? DOUBLE crusts! (We all know the crust is the best part) Trust me, once you try this recipe, you won’t ever want to make any other cheesecake again.
I first made this Double Crust Cheesecake for a family gathering. As the sun began to set, we gathered around the table filled with anticipation. As I sliced into the decadent cheesecake and carefully placed a piece on each plate, the room fell silent. With the first bite, a wave of bliss washed over us all. The creamy cheesecake melted in our mouths, the caramelized crust added a delightful crunch, and the tanginess of the fruit topping balanced the sweetness perfectly. As we savored each bite, laughter filled the air, and we couldn’t help but marvel at the magic of this dessert. It was a moment that brought us all together and created a memory we will cherish forever.
Ingredients:
For the crust:
-1 package of graham crackers (~25 crackers), finely crushed
1/2 cup of golden brown sugar
1 cup of melted salted butter
For the cake:
2 cups of whipping cream
3 (8-ounce) blocks of cream cheese, at room temperature
1/2 cup of granulated sugar
1/4 cup of sour cream
2 tablespoons of confectioner’s sugar
2 teaspoons of fresh lemon juice
1/2 tablespoon of vanilla essence
2 tablespoons of cornstarch (or additional confectioners’ sugar)
Optional: Strawberry sauce on side
Instructions:
1. Prepare the crust mixture by combining ingredients until crumbs are coated in butter. Pour half into the bottom of a 9″ springform pan, press tightly, and freeze. Set aside remaining crust mixture.
2. Whip heavy cream with powdered sugar or cornstarch until stiff peaks form.
3. Cream together cream cheese, sugar, sour cream, vanilla, lemon juice, and remaining powdered sugar.
4. Gently fold in half of the whipped cream, then fold in the other half.
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