Double Crust Cheesecake
Regular cheesecake relies on heavy cream and sour cream to soften the batter and create a silkier, creamier texture. New York cheesecake is heavy on cream cheese and that’s why it’s dense and rich. Extra cream cheese isn’t the only thing that makes New York cheesecake so special.
A genius invention by my friend Silvia, who took the idea of Spressolona one step further
And they made a kind of giant cheesecake sandwich with it. Everyone knows that the best part of a cheesecake is the biscuit, just like the best part of the caramel is the biscuit.
However, everyone also knows that the only way to appreciate a biscuit base is to have something tangy and creamy against it, or else it’s just a biscuit. It crumbled without the sharp fruit to contrast with the buttery-sweet biscuits that seem equally contrasting.
But the eternal dilemma for any geek like me is how to make more crust without compromising on cream? Here, Sylvia answered all our prayers and made a double-crust cheesecake sandwich. We can have our own cheesecake, and eat it too.
The filling is simple, a mixture of sweetened Philadelphia cheese and mascarpone with a little lemon zest. It can be folded through the cream filling can be any fruit of your choice, whatever the season and attractive.
I like the berries and peaches best, as a kind of tribute to the peach melba. For garnish (since the top is a soft biscuit layer) you can use a surplus of fresh fruit, or leave it plain and modest, so that people will be more pleasantly surprised when they realize how delicious it is.
Sylvia uses a mixture of oat biscuits and digestives, which works very well, but you can use pure oat biscuits or pure oat biscuits if you prefer.
●1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
●1/2 C light brown sugar
●1 C salted butter, melted
●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
Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter.
Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it.
Place the springform pan in the freezer to set, and the other half of crust aside on the counter.
Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.
Also using a hand mixer or stand mixer, cream together the cream cheese and sugar. Scrape down the sides of the bowl as you go, and mix until totally combined.
Add the sour cream, vanilla, lemon, and remaining powered sugar. Beat on high until smooth and fluffy.
Fold in half of the whipped cream, gently, then fold in the other half. Remove the bottom crust from the fridge.
Pour the filling into the pan and smooth it in. You’ll need to press it down as you smooth it out to prevent pockets of air, and to make it fit.
Remember that there needs to be room for the top crust.
Once the filling has been smoothed out, use a spoon to sprinkle over half of the remaining crumbs. Use the back of the spoon to smooth them out over the top of the cheesecake while pressing down gently.
Add the remaining crumbs, and continue to smooth and press. You might have too many crumbs, but that’s OK. Try to press them in as tightly as you can.
Use a piece of parchment paper to cover the top of the cheesecake and now press down firmly with your hands.
Wrap the springform pan entirely in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Slice and serve. I like fresh strawberries on the side.
➤That’s it, all you have to do is Enjoy !
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