Instructions
We will start by preparing the crust mixture. Crush the graham crackers into a fine crumb. Add brown sugar and granulated sugar to crushed graham crackers. Add the melted butter and mix the ingredients until they are even.
Take a springform pan and pour half of the crumb mixture. Tightly pack it in the pan so it will not crack. Place this pan in the freezer to set the crumb.
Take a stand or hand mixer, add the heavy cream and whip it for 2 minutes, then add cornstarch. For about 4-5 minutes, keep whipping the cream until stiff peaks are formed.
Combine the cream cheese and sugar. Add lemon juice, vanilla extract, powdered sugar, and sour cream to this cream mixture. Beat it until the mixture becomes fluffy.
Now remove the pan from the freezer and pour the cream cheese mixture. Smooth it out to prevent any air bubbles.
Once the cream cheese layer is smoothed out, coat the top with the remaining crumb mixture. Use a spoon to smooth the crumbs and get a fine even layer.
Place parchment paper on top of the cake and press tightly. Also, cover the pan with plastic wrap.
Refrigerate the cake pan for 8 hours or all night.
Your double-crust cheesecake is ready to be served. You can top the cake with whipping cream and strawberries.
Notes
This recipe works well with baked cheesecake as well. Bake the cake and then lay out the top layer with crumb mixture. Cover it with parchment paper and refrigerate.
You can also use a whisk instead of a mixer.
Adding cornstarch is optional but highly recommended as it holds the cheesecake together for longer.
