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Double Crust Cheesecake


1 field of graham crackers (about 27 graham crackers), crushed into tremendous crumbs
1/2 C gentle 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 bitter cream
2 tbsp powdered sugar
2 tbsp cornstarch (or extra powdered sugar)
2 tsp lemon juice
1/2 tbsp vanilla extract


When the filling has been streamlined, make the most of a spoon to sprinkle over portion of the leftover items. Make the most of the rear of the spoon to streamline them over the cheesecake whereas pushing down tenderly. Add the leftover scraps, and proceed to easy and press. You may have an extreme variety of items, but that’s OK. Try to squeeze them in as firmly as potential.
Make the most of a bit of fabric paper to cowl the best level of the cheesecake and presently push down immovably together with your arms. Wrap the springform container altogether in cling wrap and refrigerate for at least 8 hours, ideally short-term.
Lower and serve. I like new strawberries as an afterthought.