Double Crust Cheesecake
*Ingredients:
°1 c butter, salted, melt
°½ c brown or white sugar
°1 box graham crackers, finely crushed
°2 cups heavy whipped cream
°3 packages, 8 ounces each, cream cheese, softened to room temperature
°½ cup granulated sugar
°¼ cup sour cream
°4 tablespoons icing sugar
°1 tsp of vanilla extract
°2 teaspoons freshly squeezed lemon juice
*Instructions
FIRST STEP:
Crush graham crackers and place in a medium sized bowl
Adding sugar and & the butter
Stirring to mixing well
SECOND STEP:
Place half of the crust mix in the bottom of a springform pan
Using the bottom of a cup, press the crumbs down all over the bottom of the pan
Place the mold in the freezer to set the crust
THIRD STEP:
Then, using a large bowl, pour in the heavy whipped cream and mix for two minutes, adding 2 tablespoons of icing sugar to stabilize the cream.
In another bowl, combine softened cream cheese and sugar. Add lemon juice, remaining icing sugar, sour cream and vanilla.
Mix well
FOURTH STEP:
Carefully fold in half of the whipped cream, once this is done carefully add the rest of the whipped cream in a slight crease as well
Take the crust out of the freezer and pour the filling into it.
Smooth top of filling
FIFTH STEP:
Use a spoon to add the rest of the crust mixture on top. Distribute evenly
Carefully use the spoon to very gently press the graham cracker mixture
Continue until you have used the rest of the crust mixture.
STEP SIX:
Place a piece of parchment paper, cut to size for your springform pan, on the top layer of the crust
Using your hands, gently press
STEP SEVEN:
Wrap the whole mold in plastic wrap and refrigerate for at least 8 hours.
Slice and serve the next day with the garnish of your choice
Enjoy !