Description
Creamy New York-style double crust cheesecake blends rich cream cheese with a buttery graham cracker base and elegant top layer. Delightful dessert promises silky texture and luxurious flavor that will satisfy cheesecake enthusiasts seeking pure indulgence.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1 1/2 cups chocolate cookie crumbs (like Oreos, with or without filling)
- 12 tablespoons (180 milliliters) unsalted butter, melted
- 4 tablespoons (60 grams) granulated sugar
Filling Ingredients:
- 3 packages (24 ounces or 680 grams) cream cheese, softened
- 1 1/4 cups (250 grams) granulated sugar
- 3 large eggs, room temperature
- 1 1/2 cups (360 milliliters) sour cream, room temperature
Additional Ingredients:
- 2 teaspoons (10 milliliters) vanilla extract
- 2 tablespoons (16 grams) all-purpose flour (optional, for a firmer filling)
Instructions
- Prepare the oven to 325F (160C) and ready a 9-inch springform pan with light grease or parchment paper lining.
- Craft the bottom crust by blending graham cracker crumbs, melted butter, and sugar into a uniform mixture. Press firmly into the pan’s base, creating a compact foundation. Bake for 10 minutes to solidify and develop a crisp texture.
- Construct the top crumbly layer by mixing chocolate cookie crumbs, melted butter, and sugar. Delicately scatter this mixture over the graham cracker base, ensuring an even distribution without pressing down to maintain a loose, crunchy texture.
- Create the creamy filling by whipping cream cheese and sugar until silky smooth using an electric mixer. Incorporate eggs individually, thoroughly mixing after each addition and scraping bowl sides to ensure complete integration.
- Enhance the filling’s richness by gently folding in vanilla extract and sour cream. For a more dense consistency, incorporate flour into the mixture.
- Carefully pour the filling over the prepared double-layer crust, using a spatula to smooth the surface and eliminate any trapped air bubbles.
- Bake for 55-65 minutes until the center appears mostly set but retains a slight wobble when gently nudged. After baking, switch off the oven and allow the cheesecake to rest inside with the door slightly ajar for one hour, preventing potential surface cracks.
- Once cooled to room temperature, transfer the cheesecake to the refrigerator. Chill for a minimum of 4 hours, preferably overnight, to achieve optimal flavor and texture before serving.
Notes
- Keep ingredients at room temperature to ensure smooth, lump-free mixing and even blending of the cheesecake filling.
- Use a water bath technique to prevent surface cracking and create a silky, creamy texture by placing the springform pan in a larger pan filled with hot water during baking.
- Customize the crust by experimenting with different cookie types like Oreos, gingersnaps, or shortbread to add unique flavor profiles and interesting textures.
- For a gluten-free version, substitute graham crackers and chocolate cookies with gluten-free alternatives like almond flour or gluten-free cookie crumbs without compromising the delicious taste and structure.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg