Double Crust Cheesecake

Ingredients

Crusts:

• 1 box of graham crackers (approximately 27 graham crackers), crushed into fine crumbs
• 1/2 cup light brown sugar
• 1 cup salted butter, melted

Cake:

• 2 cups heavy whipping cream
• 3 (8 oz) packages cream cheese, room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tablespoons powdered sugar
• 2 tablespoons cornstarch (or additional powdered sugar)
• 2 teaspoons lemon juice
• 1/2 tablespoon vanilla extract

Instructions

1. Prepare the Crust:
   • Combine the crushed graham crackers, light brown sugar, and melted butter until the crumbs are evenly coated.
   • Press half of the mixture into the bottom of a 9-inch springform pan, using the bottom of a dry measuring cup to pack it tightly. If the crust is too loose, it will crumble when sliced.
   • Place the springform pan in the freezer to set. Keep the remaining crust mixture aside.
2. Prepare the Filling:
   • Using a hand or stand mixer, whip the heavy cream on medium-high speed for 2 minutes. Add 2 tablespoons of powdered sugar or cornstarch to stabilize, then continue whipping until stiff peaks form, about 4-5 minutes.
   • In a separate bowl, cream together the cream cheese and sugar with a mixer, scraping down the sides as needed until fully combined.
   • Add the sour cream, vanilla extract, lemon juice, and remaining powdered sugar. Beat on high until smooth and fluffy.
   • Gently fold in half of the whipped cream, then fold in the remaining half.
3. Assemble the Cheesecake:
   • Remove the bottom crust from the freezer.
   • Pour the cheesecake filling over the crust, smoothing it out and pressing it down to eliminate air pockets. Ensure there is enough space for the top crust.
   • Sprinkle half of the remaining crust crumbs over the filling, smoothing and pressing them down with the back of a spoon. Add the remaining crumbs, continuing to smooth and press them into the filling.
4. Chill and Serve:
   • Cover the top of the cheesecake with a piece of parchment paper and press down firmly. Wrap the springform pan completely in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
   • Slice and serve, optionally with fresh strawberries on the side.

Notes

• If you prefer, you can use a whisk for whipping the cream, though a mixer may be easier.
• Pre-crushed graham cracker crumbs are available in most grocery stores, but crushing them yourself in a food processor ensures freshness.
• Stabilizing the whipped cream with powdered sugar or cornstarch is optional but may help the cheesecake maintain its shape after slicing.
• This recipe is not suitable for a baked cheesecake, as it requires a no-bake preparation method.