Ingredients with Measurements:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz.) packages cream cheese, softened
- 1 cup Čačanski kajmak cheese, room temperature
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 3 large eggs, room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crust firmly into the bottom of the pan.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In a separate mixing bowl, beat the cream cheese until smooth and creamy.
6. Add the Čačanski kajmak cheese, 1 cup of granulated sugar, and vanilla extract. Beat until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Add the sour cream and heavy cream, and beat until smooth and creamy.
9. Pour the cheesecake mixture over the cooled crust.
10. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.
11. Place the springform pan in a larger baking dish, and fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.
12. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
13. Turn off the oven, and let the cheesecake cool in the oven for 30 minutes with the door slightly ajar.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
16. Serve chilled.
Time:
Preparation time: 30 minutes
Cooking time: 60-70 minutes
Chilling time: 4 hours or overnight
5. Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 537
Fat: 39g
Saturated Fat: 22g
Cholesterol: 190mg
Sodium: 343mg
Carbohydrates: 41g
Sugar: 34g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Čačanski kajmak cheese can be substituted with cream cheese or ricotta cheese.
Variations:
- Add a layer of fruit compote or fresh fruit on top of the cheesecake before serving.
- Drizzle caramel or chocolate sauce on top of the cheesecake before serving.
- Add a tablespoon of lemon juice and lemon zest to the cheesecake mixture for a tangy flavor.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a flat-bottomed glass to press the crust firmly into the bottom of the pan.
- Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.
- Let the cheesecake cool in the oven with the door slightly ajar to prevent cracking.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The cheesecake can be served chilled or at room temperature. Do not microwave the cheesecake as it will become rubbery.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Garnish with fresh fruit or a drizzle of caramel or chocolate sauce.
Garnishes:
Fresh fruit, caramel sauce, chocolate sauce, whipped cream, or chopped nuts.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, mixed green salad, or roasted vegetables.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or cooled too quickly. To prevent cracking, let the cheesecake cool in the oven with the door slightly ajar.
- If the cheesecake is too dense or heavy, it may have been overmixed. Mix the ingredients until just combined.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Keep the cheesecake refrigerated until ready to serve.
Food history:
Čačanski kajmak cheese is a traditional Serbian cheese made from cow's milk. It has a creamy texture and a tangy flavor. Cheesecake is a popular dessert that originated in ancient Greece and was later adopted by the Romans.
Flavor profiles:
Creamy, tangy, sweet, and slightly salty.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Serbian