Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup Amoretti Raspberry Syrup
- 1/4 cup water
- 1 tbsp cornstarch
- Fresh raspberries for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract with an electric mixer until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Pour the cheesecake mixture onto the cooled crust and bake for 45-50 minutes, or until the center is almost set.
7. Remove from the oven and let cool to room temperature.
8. In a saucepan, mix Amoretti Raspberry Syrup, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
9. Pour the raspberry sauce over the cheesecake and refrigerate for at least 2 hours, or until the cheesecake is set.
10. Garnish with fresh raspberries before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 350°F
Serving size:
One 9-inch cheesecake
Nutritional information:
Calories per serving: 480
Fat per serving: 33g
Carbohydrates per serving: 42g
Protein per serving: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Amoretti Raspberry Syrup can be substituted with any other fruit syrup or jam.
Variations:
- Add fresh raspberries to the cheesecake batter for extra flavor and texture.
- Use a different fruit syrup or jam for the sauce, such as strawberry or blueberry.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps in the batter.
- To prevent cracks in the cheesecake, let it cool slowly to room temperature before refrigerating.
- For a smoother sauce, strain the raspberry mixture through a fine-mesh sieve before pouring over the cheesecake.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a decorative plate or cake stand. Garnish with fresh raspberries and a drizzle of raspberry sauce.
Garnishes:
Fresh raspberries and a drizzle of raspberry sauce.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or extra raspberry sauce to hide the imperfections.
- If the cheesecake is too soft, refrigerate it for a few more hours until it sets.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before handling food.
Food history:
Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake, made with cream cheese, was developed in the United States in the early 20th century.
Flavor profiles:
This cheesecake has a creamy and tangy flavor, with a sweet and tart raspberry sauce.
Serving suggestions:
Serve this cheesecake as a dessert for a special occasion or holiday meal.
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