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
Instructions
Continued on next page (page 2)
ADVERTISEMENT
