Double Cheesecake is a cream cheese cake with two graham cracker crusts, garnished with a rosette of homemade whipped cream.
This dessert is not only two layers of cheesecake, it is topped with my homemade whipped cream. And it doesn’t stop there. I also covered the cheesecake with a fresh cream rose and colored it pale yellow. Now you can add double-decker cheesecake to your double-decker bus or double-decker sandwich.
Ingredients for Double Decker Cheesecake
This recipe has three main ingredients: graham cracker dough, two layers of cheesecake, and whipped topping.
Graham cracker graham cracker crumbs can be bought at the store or crushed yourself to make a two-layer crust.
Butter. Melt enough butter so that the graham crackers are spread all over. It is like the glue that holds the crust together.
Room temperature ingredients. When making the cheesecake filling, use room temperature ingredients (cream cheese, milk, sour cream, and eggs). This way, the result will be smooth and creamy.
Sour Cream To give the cheesecake a creamy texture, use a moderate amount of sour cream in the filling, but be careful not to use too much, as it will affect the texture. It should be at room temperature.
Fresh cream: use fresh cream with a fat content of at least 36% (low-fat fresh cream or milk will not whip well and will result in an unstable final shape).
Food coloring. I use one drop of Ivory gel coloring in my whipped cream, but if you don’t have it on hand, you definitely don’t have to use it. If you don’t have it on hand, you can omit it. Alternatively, you can use your own favorite color.
How to make the cheesecake filling
Divide the cheesecake filling evenly between two 7-inch springform pans placed over a chilled crust. To make the filling, use a hand mixer or a stand mixer with a paddle attachment to beat the cream cheese until creamy. Then simply add the sugar to the cream cheese. This way, you can scrape down the sides of the bowl after each step to ensure no lumps are left behind before adding the looser consistency ingredients.
Next, add the sour cream, vanilla, and eggs, one at a time. Finally, add the flour and mix until just combined. Pour the filling into the prepared pan while baking for about an hour. Remove the cheesecake from the oven, cool in the pan, and transfer to the refrigerator to chill for at least 4 hours.
Once the cheesecake has set, let it sit in the refrigerator for 15 to 30 minutes before stacking. This would be a good time to make the whipped cream topping.
How to make the whipped cream rosette
Once the whipped cream is made, use it to cover the layered cheesecake. Then, if you are willing, use a 1M tip and this technique (video tutorial) to cover the cake with the whipped cream rosette. (I colored mine a little yellow, but pink or white would be great too!) You may need to make more whipped cream depending on how detailed your cake decorations are. Refrigerate the cheesecake until ready to serve.
Tips for Success
- Make sure the whipped cream is very cold and whipped long enough. If the rose is too soft, it will slide off the sides.
- This will serve many people (about 24), so the ideal situation is to make it for a large group.
- You can use chocolate whipped cream, strawberries, or blueberries if you like. You can also use homemade caramel or Try drizzling a small amount before serving.
CLICK NEXT PAGE BELOW TO CONTINUE READING …