About This Recipe
Double Crust Cheesecake features a pastry crust both beneath and above the cheesecake filling. This method creates a contained, pie-like dessert with a creamy interior encased in flaky pastry.
Why You’ll Love This Recipe
Combines the richness of cheesecake with the texture of pastry
Portable format suitable for gatherings
Pastry crust prevents filling from drying during baking
Structured slices hold their shape when served
Ingredients
Pastry Crust:
2 ½ cups all-purpose flour
1 cup unsalted butter, chilled and cubed
1 teaspoon salt
1 tablespoon granulated sugar
6-8 tablespoons ice water
Cheesecake Filling:
24 oz (3 packages) cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
¼ cup sour cream
Step by Step Instructions
Prepare crust: Combine flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough forms. Divide into two disks (60% for bottom, 40% for top). Chill 1 hour.
Roll bottom crust: Roll larger dough portion to fit a 9-inch springform pan with 2-inch sides. Press into pan bottom and halfway up sides.
Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, flour, and sour cream until just combined.
Assemble: Pour filling into crust-lined pan. Roll remaining dough into a circle large enough to cover filling. Place over filling, seal edges, and cut steam vents.
Bake: Place pan on baking sheet. Bake at 350°F (175°C) for 50-60 minutes until crust is golden and filling is set (center should jiggle slightly).
Cool: Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour. Transfer to rack and cool completely before removing pan.
FAQ
Can I use graham cracker crust?
No. This recipe requires pastry crust to achieve the double-crust structure.
Why is my crust shrinking?
Ensure dough is chilled before baking and avoid stretching it when placing in pan.
Can I add fruit topping?
Add fruit after baking and cooling to maintain crust integrity.
You Must Know
All ingredients must be at room temperature to prevent lumps
Do not overmix filling after adding eggs
Chilling dough prevents shrinkage during baking
Cooling gradually prevents surface cracks
Storage Tips
Refrigerate covered for up to 5 days
Freeze whole or sliced (without toppings) for 1-2 months
Thaw frozen cheesecake overnight in refrigerator
Serve chilled for clean slices