Instructions:
- Prepare the Crust:
- Combine graham cracker crumbs, light brown sugar, and melted butter. Press half of the mixture into the bottom of a 9″ springform pan firmly. Place the pan in the freezer to set.
- Whip the Cream:
- Whip the heavy cream until stiff peaks form, adding powdered sugar or cornstarch for stability.
- Prepare the Cheesecake Filling:
- Cream together cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, and remaining powdered sugar. Beat until fluffy.
- Combine Cream and Cheese Mixtures:
- Gently fold in half of the whipped cream into the cream cheese mixture, then fold in the remaining half.
- Assemble the Cheesecake:
- Remove the springform pan from the freezer and pour the filling over the bottom crust. Smooth the filling, pressing down as needed. Sprinkle half of the remaining crumbs over the top, press gently, then repeat with the rest of the crumbs.
- Chill the Cheesecake:
- Cover the cheesecake with parchment paper, press down firmly, wrap the pan in plastic wrap, and refrigerate for at least 8 hours or overnight.
- Serve:
- Slice and serve, optionally with fresh strawberries.
Notes:
- You can use a food processor to crush graham crackers or buy pre-made crumbs.
- Stabilizing the whipped cream is optional but can help the cheesecake retain its shape.
- This recipe is not tested for a baked cheesecake variation.
Enjoy this creamy and indulgent Double Crust Cheesecake at your next gathering or as a special treat for yourself!
