Forget everything you know about cheesecake being hard to make. This easy double crust cheesecake recipe is here to prove that delicious, creamy cheesecake can be yours with minimal fuss. Perfect for any occasion, or no occasion at all!
Why This Recipe Works
- The double crust adds an extra layer of texture and flavor, making each bite unforgettable.
- Using simple, readily available ingredients means you can whip this up anytime.
- The step-by-step instructions ensure even beginners can achieve cheesecake perfection.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup sour cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set. Tip: For an even crust, use the bottom of a measuring cup to press the crumbs.
Step 2: Make the Filling
In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream until the mixture is creamy and uniform. Tip: Ensure all ingredients are at room temperature to avoid lumps.
Step 3: Bake to Perfection
Pour the filling into the chilled crust. Bake at 325°F for 45 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. This prevents cracking.
Step 4: Chill and Serve
Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight, before serving. Tip: For clean slices, dip your knife in hot water before cutting.
Tips and Tricks
Creating the perfect cheesecake is an art, but with these tips, you’ll be a master in no time. Always use room temperature ingredients to ensure a smooth batter. A water bath can help prevent cracks, but if you’re short on time, the slow cooling method works wonders. For a flawless top, run a knife around the edge of the cheesecake before cooling. And remember, patience is key—the longer it chills, the better it sets.
Recipe Variations
- Chocolate Lover’s Dream: Add 1/2 cup cocoa powder to the crust and swirl melted chocolate into the filling.
- Fruit Swirl: Before baking, spoon your favorite fruit puree over the filling and swirl with a knife.
- Nutty Crunch: Mix chopped nuts into the crust for added texture.
Frequently Asked Questions
Can I use a different type of crust?
Absolutely! While graham cracker crust is classic, you can experiment with Oreo crumbs, vanilla wafers, or even a shortbread crust for a different flavor profile. Just keep the butter to crumb ratio the same for the perfect texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when shaken. It will continue to set as it cools, so resist the urge to overbake.
Can I freeze cheesecake?
Yes, cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then foil, and it can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Summary
This easy double crust cheesecake is a foolproof recipe that delivers creamy, dreamy results every time. With a buttery crust and rich filling, it’s sure to become your go-to dessert for any occasion.
