Cheesecake lovers, get ready to elevate your dessert game with our Double Crusted Cheesecake recipe. This decadent treat combines the rich creaminess of classic cheesecake with an extra layer of buttery crust that adds a delightful crunch in every bite. It’s the perfect balance of textures that will impress anyone at your table.
Ingredients
To create our irresistible Double Crusted Cheesecake, we’ll need carefully selected ingredients for both the buttery crust and the rich, creamy cheesecake filling. Precise amounts ensure the perfect balance of crunch and smoothness.
For the Double Crust
- 2 ½ cups all-purpose flour (for a tender, flaky crust)
- 1 cup (2 sticks) unsalted butter, cold and cubed (adds buttery richness)
- ⅓ cup granulated sugar (balances the butter’s richness)
- ½ teaspoon salt (enhances flavor)
- 1 large egg (binds the crust)
- 2 tablespoons ice-cold water (helps dough come together)
For the Cheesecake Filling
- 32 ounces cream cheese, softened (the star of our creamy filling)
- 1 cup granulated sugar (sweetens the filling perfectly)
- ⅓ cup sour cream (adds a slight tang and extra creaminess)
- 3 large eggs (provide structure and richness)
- 1 tablespoon pure vanilla extract (boosts overall flavor)
- 2 tablespoons all-purpose flour (stabilizes the filling)
| Ingredient Group | Ingredient | Amount | Role in Recipe |
|---|---|---|---|
| Double Crust | All-purpose flour | 2 ½ cups | Creates tender, flaky crust |
| Unsalted butter | 1 cup (cold) | Adds richness and crunch | |
| Granulated sugar | ⅓ cup | Balances flavor | |
| Salt | ½ teaspoon | Enhances overall flavor | |
| Egg | 1 large | Binds dough | |
| Ice-cold water | 2 tablespoons | Helps dough hold together | |
| Cheesecake Filling | Cream cheese | 32 ounces | Creamy filling base |
| Granulated sugar | 1 cup | Sweetens filling | |
| Sour cream | ⅓ cup | Adds tanginess and creaminess | |
| Eggs | 3 large | Provides structure and richness | |
| Vanilla extract | 1 tablespoon | Enhances flavor | |
| All-purpose flour | 2 tablespoons | Stabilizes filling |
Equipment Needed
To craft our Double Crusted Cheesecake with precision and ease, having the right equipment is essential. Each tool plays a critical role in achieving the perfect crust texture and smooth, creamy cheesecake filling. Here’s what we recommend:
- 9-inch Springform Pan
Ideal for easy removal of the cheesecake without damaging the delicate double crust layers.
- Mixing Bowls (2 or more)
One for combining the crust ingredients and another for blending the cheesecake filling smoothly.
- Electric Mixer or Stand Mixer
To beat the cream cheese and incorporate air for a luscious, fluffy filling texture.
- Measuring Cups and Spoons
Accurate measurements ensure the balance of flavors and textures in both crust and filling.
- Rolling Pin
Essential for evenly rolling out the dough for the buttery crust layers.
- Rubber Spatula
Helps scrape down bowl sides and fold ingredients gently without deflating the batter.
- Fine Mesh Sieve (optional)
To sift flour or sugar for a smoother dough and filling consistency.
- Baking Sheet
To place beneath the springform pan catching any drips during baking.
- Aluminum Foil
For wrapping the pan to avoid water seepage when baking in a water bath.
- Water Bath (Bain-Marie) Setup
A larger roasting pan filled with hot water provides gentle, even heat to the cheesecake, preventing cracks.
| Equipment | Purpose |
|---|---|
| 9-inch Springform Pan | Easy removal, maintains shape |
| Mixing Bowls | Separate mixing of crust and filling |
| Electric or Stand Mixer | Smooth and fluffy cheesecake texture |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Rolling Pin | Even dough thickness for crust |
| Rubber Spatula | Gentle ingredient folding, scraping bowls |
| Fine Mesh Sieve | Sifting dry ingredients (optional) |
| Baking Sheet | Protects oven from drips |
| Aluminum Foil | Water bath seal to avoid leakage |
| Water Bath Setup | Prevents cracking, even baking temperature |
Pro Tip: Preparing the water bath correctly is crucial for a flawless double crusted cheesecake. Wrap the bottom of the springform pan tightly with aluminum foil to protect against water leaks. This simple step guarantees a perfectly baked cheesecake with a moist texture and intact double crust.
Using this specialized equipment ensures our Double Crusted Cheesecake will come out flawless, balancing the rich, creamy filling with a golden, buttery crunch.
Prep Work
Before diving into the assembly of our Double Crusted Cheesecake, proper preparation is essential to ensure smooth execution and an impeccable final product. We will start by preparing the crust dough followed by the luscious cheesecake filling.
Preparing the Crust Dough
- Chill the Butter: Cut the unsalted butter into small cubes and place them in the refrigerator until very cold. Cold butter is key to achieving that flaky, buttery crust.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt. Sifting is recommended for an even texture.
- Cut in Butter: Using a pastry cutter or your fingertips, quickly incorporate the chilled butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Add Wet Ingredients: Beat one egg lightly and add it to the bowl. Then add 2 to 3 tablespoons of ice-cold water, adding gradually just until the dough starts to come together. Avoid overworking it to prevent a tough crust.
- Form Dough Discs: Divide the dough into two equal parts. Flatten each into a disc about ½ inch thick. Wrap tightly with plastic wrap and refrigerate for at least 1 hour to firm up.
| Ingredient | Amount | Prep Notes |
|---|---|---|
| All-Purpose Flour | 2 ½ cups | Sifted for lighter texture |
| Unsalted Butter | 1 cup (2 sticks) | Cut into small cubes, chilled |
| Granulated Sugar | ¼ cup | |
| Salt | ½ tsp | |
| Egg | 1 | Lightly beaten |
| Ice-Cold Water | 2-3 tbsp | Add gradually |
“Chilling the dough is crucial to prevent shrinking during baking and to enhance that crisp, buttery texture we crave in every bite.”
Preparing the Cheesecake Filling
- Soften the Cream Cheese: Remove cream cheese from the fridge about 30 minutes prior to mixing. Softened cream cheese integrates smoothly creating a perfectly creamy texture.
- Mix Cream Cheese and Sugar: Using an electric mixer on medium speed, beat the cream cheese and granulated sugar until smooth and fluffy, approximately 2 to 3 minutes.
- Add Sour Cream and Eggs: Add the sour cream for creaminess, then add the eggs one at a time, mixing well after each addition to ensure a cohesive batter.
- Incorporate Vanilla and Flour: Stir in vanilla extract for depth of flavor and flour to stabilize the filling, preventing cracks during baking.
- Avoid Overmixing: Mix just until combined; overmixing incorporates too much air causing cracks after baking.
| Ingredient | Amount | Prep Notes |
|---|---|---|
| Cream Cheese | 24 oz (3 packages) | Softened |
| Granulated Sugar | 1 cup | |
| Sour Cream | 1 cup | |
| Eggs | 3 large | Room temperature |
| Vanilla Extract | 1 ½ tsp | |
| All-Purpose Flour | 2 tbsp | Prevents cracking |
Directions
Let’s carefully craft our Double Crusted Cheesecake by following these precise steps, ensuring each layer blends perfectly for that rich, creamy, and buttery experience.
Assembling the Double Crust Base
- Preheat the oven to 350°F (175°C) to prepare for baking.
- Lightly grease the bottom and sides of a 9-inch springform pan to ensure easy release.
- Roll out one disc of chilled crust dough on a floured surface to about 1/8-inch thickness.
- Transfer the dough onto the springform pan, gently pressing it into the bottom and slightly up the sides for a firm base.
- Trim any excess dough around the edges using a sharp knife for a neat finish.
- Chill this crust base in the refrigerator while we prepare the cheesecake filling, to maintain structure.
Adding the Cheesecake Filling
- Beat softened cream cheese in a large bowl using an electric mixer on medium speed until smooth and fluffy.
- Gradually add granulated sugar and mix until fully combined and creamy.
- Incorporate the sour cream, vanilla extract, and flour, mixing on low speed to prevent overaeration.
- Add eggs one at a time, mixing gently after each addition until just blended.
- Pour the cheesecake filling evenly over the prepared crust base, smoothing the top with a rubber spatula for an even layer.
Creating the Top Crust
- Roll out the second disc of crust dough to the same thickness as the base.
- Carefully lay this dough over the cheesecake filling, ensuring it covers the surface completely.
- Trim any overhang, leaving about ½-inch excess for sealing.
- Use a fork or your fingers to crimp and seal the top crust to the bottom crust, creating a tight bond.
- Cut 3-4 small vents evenly spaced into the top crust to allow steam to escape during baking.
Sealing and Venting the Double Crust
- Wrap the springform pan with a double layer of heavy-duty aluminum foil to protect from water bath leaks.
- Place the wrapped pan in a larger baking dish filled with hot water to create a water bath, keeping the temperature even and preventing cracks.
- Bake at 350°F (175°C) for 60-70 minutes or until the crust is golden and the filling is just set but slightly jiggly in the center.
- Cool the cheesecake gradually by turning off the oven and leaving the door ajar for 1 hour before removing.
- Refrigerate for at least 4 hours or overnight to fully set the cheesecake.
| Step | Action | Key Tip |
|---|---|---|
| Assembling Base | Roll and fit dough into pan | Chill dough to maintain flakiness |
| Adding Filling | Mix ingredients; pour evenly | Avoid overmixing to prevent cracks |
| Creating Top Crust | Roll and cover filling; trim edges | Cut vents for steam release |
| Sealing and Venting | Seal edges; wrap pan; water bath | Protect from water; bake evenly |
Baking Instructions
To achieve a flawless Double Crusted Cheesecake, precise baking is essential. We will guide you through the perfect oven settings, timing, and techniques to secure a creamy filling with a golden, buttery crust.
Oven Temperature and Baking Time
Set the oven temperature to 325°F (163°C) for even baking. This moderate heat allows the cheesecake to cook gently, preventing cracks and ensuring the double crust achieves the perfect crispness without burning. Bake the cheesecake in a water bath for moisture retention.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial Baking | 325°F | 60-70 minutes | Use water bath to prevent cracks |
| Cooling in Oven | Oven Off | 1 hour | Keep cheesecake in oven with door ajar |
| Final Baking (optional) | 350°F | 5-10 minutes | To crisp top crust further if desired |
Remember to wrap the springform pan tightly with aluminum foil to avoid any water leakage inside the cheesecake during the water bath.
Checking for Doneness
Check the cheesecake for doneness by observing these key signs:
- The edges should be set and slightly puffed.
- The center will still have a slight jiggle – like gelatin – this is normal and ensures a creamy interior.
- Avoid the temptation to overbake, which will dry out the filling and cause cracks.
We suggest softly tapping the side of the pan; the cheesecake should wobble only slightly in the center but not appear liquid.
Cooling and Setting
Cooling properly is crucial for the Double Crusted Cheesecake to hold its rich form and develop flavor:
- Leave the cheesecake in the turned-off oven with the door ajar for 60 minutes to cool gradually.
- Transfer to a wire rack to cool completely at room temperature for about 2 hours.
- Once cooled fully, cover and refrigerate for at least 6 hours, preferably overnight. This chilling period allows the flavors to meld and the texture to set perfectly.
“Patience during cooling is the key to the ultimate creamy and crunchy experience in every bite.”
By following these baking instructions meticulously, our Double Crusted Cheesecake will emerge as a stunning dessert with a perfect balance of creamy texture and buttery crust crunch.
Serving Suggestions
To fully showcase the delight of our Double Crusted Cheesecake, we recommend serving it with accompaniments that complement its rich and creamy texture and the buttery crunch of the crust. Here are several ways to elevate the dessert experience:
Fresh Fruit Toppings
Add a burst of freshness and color by topping slices with seasonal fruit such as:
- Strawberries – sliced or whole for a juicy contrast
- Blueberries – scattered across for a pop of antioxidant-rich sweetness
- Raspberries – their tartness perfectly balances the richness
Sauce Pairings
Drizzle sauces that enhance the cheesecake’s flavor profile:
- Raspberry coulis for tanginess
- Salted caramel to deepen the buttery notes
- Chocolate ganache for a luxurious finish
Whipped Cream and Nuts
Add texture and lightness by serving with:
- A dollop of fresh whipped cream, lightly sweetened and vanilla-flavored
- A sprinkle of toasted pecans or slivered almonds for crunch that complements the crust
Serving Temperature
For the best flavor and texture, serve the cheesecake chilled but allow it to sit at room temperature for about 15-20 minutes before cutting. This softens the filling slightly and unlocks the nuanced creaminess.
| Serving Element | Purpose | Serving Tip |
|---|---|---|
| Fresh Fruit | Adds brightness and color | Slice fruits just before serving |
| Sauce Pairings | Enhances flavor profile with complementary notes | Warm slightly before drizzling |
| Whipped Cream & Nuts | Provides lightness and additional texture | Toast nuts lightly for best aroma |
| Room Temperature Rest | Enhances creaminess and flavor development | Remove cheesecake from fridge 20 mins prior |
Presentation Ideas
- Slice the Double Crusted Cheesecake with a hot, dry knife for clean edges.
- Use a cake stand or decorative plate to highlight its golden crust and creamy layers.
- Garnish the plate with a small pile of fruit or a drizzle of sauce for visual appeal.
By integrating these Serving Suggestions, we maximize the enjoyment of our Double Crusted Cheesecake, turning every bite into a harmonious blend of smooth creaminess and crisp buttery crust.
Storage and Make-Ahead Tips
To maintain the flavor and texture of our Double Crusted Cheesecake, proper storage and timely preparation are crucial. Here’s how to ensure your cheesecake stays moist, creamy, and crunchy for as long as possible.
Refrigeration
- Once fully cooled, cover the cheesecake tightly with plastic wrap or place it in an airtight container.
- Store it in the refrigerator for up to 5 days.
- For best texture, let the cheesecake sit at room temperature for 15 to 20 minutes before serving.
Freezing
- To freeze, wrap the cheesecake securely with plastic wrap and then a layer of aluminum foil to prevent freezer burn.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before serving.
Make-Ahead Tips
- Prepare the crust dough and the cheesecake filling a day in advance.
- Keep the crust dough discs wrapped in plastic wrap in the refrigerator.
- Assemble and bake the cheesecake the following day for best freshness.
- Alternatively, bake the cheesecake fully, cool completely, then refrigerate or freeze as noted above.
Quick Reference Storage Table
| Storage Method | Temperature | Duration | Preparation Before Serving |
|---|---|---|---|
| Refrigerator | 35°F to 40°F (2°C-4°C) | Up to 5 days | Let sit at room temp 15-20 mins |
| Freezer | 0°F (-18°C) | Up to 3 months | Thaw overnight in refrigerator |
| Dough Refrigeration | 35°F to 40°F (2°C-4°C) | Up to 24 hours | Bring to room temp before rolling |
“Proper storage preserves both the double crust’s delightful crunch and the luscious cheesecake filling’s creaminess.“
By following these storage and make-ahead tips we guarantee your Double Crusted Cheesecake remains as delicious and impressive as when freshly baked.
Conclusion
This Double Crusted Cheesecake recipe brings together the best of both worlds—the creamy richness of classic cheesecake with an irresistible buttery crunch. With the right ingredients and careful preparation, it’s a dessert that’s sure to impress every time.
Whether you’re baking for a special occasion or just treating yourself, this cheesecake offers a delightful texture and flavor combination that stands out. We’re confident that once you try it, it’ll become a favorite in your dessert repertoire.
Frequently Asked Questions
What makes a Double Crusted Cheesecake unique?
A Double Crusted Cheesecake features two layers of buttery, flaky crust that provide a delightful crunch, combined with a rich, creamy cheesecake filling for a perfect texture balance.
What ingredients are needed for the double crust?
The double crust requires all-purpose flour, unsalted butter, granulated sugar, salt, an egg, and ice-cold water to achieve a flaky, buttery texture.
What is the key to a smooth and creamy cheesecake filling?
Use softened cream cheese, granulated sugar, sour cream, eggs, vanilla extract, and a bit of flour, mixed gently to avoid overworking and cracking.
Why is a springform pan recommended?
A 9-inch springform pan allows easy removal of the cheesecake without damaging its delicate crust or filling.
What is the purpose of a water bath during baking?
The water bath helps maintain even baking temperature and moisture, preventing cracks on the cheesecake’s surface.
How long should the cheesecake be baked and cooled?
Bake at 325°F (163°C) for 60-70 minutes, then cool in the oven with the door ajar for an hour before refrigerating.
Can the cheesecake be made ahead of time?
Yes, both crust dough and filling can be prepared a day in advance. The finished cheesecake can be refrigerated for up to 5 days or frozen for up to 3 months.
What are some serving suggestions?
Top with fresh berries, raspberry coulis, salted caramel, or chocolate ganache. Serve chilled but let sit 15-20 minutes at room temperature for best flavor.
How should the cheesecake be stored?
Cover tightly and refrigerate for up to 5 days. For longer storage, wrap securely and freeze for up to 3 months, thawing overnight in the fridge before serving.