Double Crust Cheesecake

 Crusts:

1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs

1/2 C light brown sugar

1 C salted butter, melted

Cake:

2 C heavy whipping cream

3 (8oz) packages cream cheese, room temperature

1/2 C sugar

1/4 C sour cream

2 tbsp powdered sugar

2 tbsp cornstarch (or more powdered sugar)

2 tsp lemon juice

1/2 tbsp vanilla extract

direction :

First make the crust mixture. Mix the ingredients until all the crumbs are evenly submerged in the butter. Pour half into the bottom of a 9-inch springform pan and load. Use a dry measuring cup bottom to make sure it's really tight - if it's too loose it will crumble when you try to cut it. Place the springform pan in the refrigerator to set and place the other half of the crust on the counter.

Using a hand mixer or stand mixer, whip cream in medium for 2 minutes, then add 2 tablespoons of powdered sugar or cornstarch to stabilize. Continue whisking until the cream forms stiff peaks, about 4-5 minutes.

Beat cream cheese and sugar with a hand mixer or stand mixer until creamy. As you do this, scrape down the sides of the bowl and mix until fully incorporated.

Add the sour cream, vanilla, lemon, and remaining powdered sugar. Beat on high until smooth and fluffy. Gently fold in half of the whipped cream, then the other half. Remove bottom crust from refrigerator.

Pour the filling into the pan and flatten. You need to press them down while straightening to avoid air pockets and adjust them. Remember that there must be room for the top case.

Once the filling is smooth, spoon the remaining half of the crumbs over the top. Use the back of a spoon to spread it over the top of the cheesecake while pressing down lightly. Add remaining crumbs and continue smoothing and pressing. You may have too many crumbs, but that's ok. Push them as hard as you can.

Cover the top of the cheesecake with a piece of parchment paper and press firmly with your hands. Cover the springform pan completely with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Slice and serve. I love the fresh strawberries on the side.

Comment:

If you have more stamina than me, you can use a whisk and your arms.

You can buy premade graham cracker crumbs at most grocery stores, but I chop them up in a food processor.

Stabilizing whipping cream (added powdered sugar or cornstarch) is optional, but can help the cheesecake hold its shape longer after slicing (and raising the temperature).

I don't think this works for baking cheesecake, but I haven't tried it yet.