Of course! A Double Crust Cheesecake is a magnificent and decadent twist on the classic. It features a buttery crust not just on the bottom, but also on the top, encasing the creamy filling in a delicious pastry shell.
This recipe is for a traditional baked version with a rich, smooth filling.
Double Crust Cheeseburger Cheesecake
Wait, it seems there might be a confusion in the name. Based on your previous requests for sweet recipes like “Double Chocolate Coca Cola Cake” and “Italian Cream Cake,” I believe you are looking for a Double Crust Cheesecake (a dessert), not a savory cheeseburger dish.
I’ll provide the recipe for the dessert cheesecake. If you were indeed looking for a savory “cheeseburger” pie, please let me know!
Double Crust Cheesecake
This recipe involves a pastry crust that lines the pan and also covers the top of the cheesecake.
Ingredients
For the Crust:
· 2 ½ cups all-purpose flour
· 1 cup (2 sticks) unsalted butter, cold and cubed
· ½ cup granulated sugar
· ½ teaspoon salt
· 1 large egg
· 1 teaspoon vanilla extract
· 2-3 tablespoons ice water (if needed)
For the Cheesecake Filling:
· 4 packages (8 oz each) cream cheese, fully softened to room temperature
· 1 ¼ cups granulated sugar
· 4 large eggs, room temperature
· 1 cup sour cream, room temperature
· 2 teaspoons vanilla extract
· 2 tablespoons all-purpose flour
· ¼ teaspoon salt
For the Egg Wash (optional):
· 1 egg yolk beaten with 1 teaspoon water
Instructions
Part 1: Make the Crust
- Make the Dough: In a food processor, pulse the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg and vanilla extract. Pulse until the dough just begins to clump together. If it’s too dry, add ice water 1 tablespoon at a time.
- Divide and Chill: Divide the dough into two portions, one slightly larger than the other (about 60% for the bottom, 40% for the top). Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Part 2: Prepare the Pan and Preheat
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prep Pan: Grease a 9-inch springform pan.
Part 3: Roll and Fit the Bottom Crust
- On a floured surface, roll out the larger disk of dough into a circle about 12 inches in diameter.
- Carefully transfer the dough to the prepared springform pan. Gently press it into the bottom and up the sides of the pan. Trim any excess dough hanging over the top edge. Patch any tears with extra dough.
Part 4: Make the Filling
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth and creamy (about 3 minutes). Scrape down the bowl.
- Add Eggs: Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix.
- Add Remaining Ingredients: Beat in the sour cream, vanilla extract, flour, and salt. Mix on low until just combined. Scrape the bowl again to ensure everything is mixed.
Part 5: Assemble and Bake
- Fill the Crust: Pour the cheesecake filling into the prepared crust in the springform pan.
- Add Top Crust: Roll out the second, smaller disk of dough into a 9-inch circle. Carefully place it over the filling. You can create a lattice top for a decorative look, or simply place the whole circle on top. Crimp the edges to seal it with the bottom crust. Brush the top with egg wash for a golden finish. Cut a few small slits in the top to allow steam to escape.
- Bake: Place the springform pan on a baking sheet (to catch any potential drips). Bake for 60-75 minutes, or until the top crust is golden brown and the center of the cheesecake still has a slight jiggle (it will set as it cools).
- Cool Slowly: Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents cracking.
- Chill: Remove from the oven and run a knife around the edge to loosen it (but don’t remove the springform side yet). Let it cool to room temperature, then refrigerate for at least 6 hours, preferably overnight.
Part 6: Serve
- Carefully remove the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts.
Recipe Tips & FAQs
· Room Temperature is Key: All refrigerated ingredients (cream cheese, eggs, sour cream) MUST be at room temperature to ensure a smooth, lump-free filling that bakes evenly.
· Don’t Overmix: Once you add the eggs, mix on low speed and only until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and crack.
· Water Bath Alternative: While not always possible with a double crust, a water bath is the best way to prevent cracking. To try it, wrap the bottom of your springform pan in a double layer of heavy-duty foil to prevent leaks. Place the pan in a larger roasting pan and pour boiling water into the larger pan until it comes halfway up the sides of the springform. This creates steam for gentle, even cooking.
· Serving Suggestion: Serve plain, or with a drizzle of fruit compote, chocolate sauce, or caramel.
Enjoy this spectacular and impressive dessert