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