Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup apricot jam
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.
4. In a large mixing bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla extract.
7. Pour the cheesecake mixture over the cooled crust.
8. In a small saucepan, heat apricot jam over low heat until it becomes a liquid consistency.
9. Spoon the apricot jam over the cheesecake mixture.
10. Use a knife to swirl the jam into the cheesecake mixture.
11. Bake for 50-60 minutes or until the cheesecake is set.
12. Remove from oven and let cool to room temperature.
13. Chill in the refrigerator for at least 4 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 550
Fat: 38g
Carbohydrates: 44g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Apricot jam can be substituted with any other fruit jam or preserve.
Variations:
- Use a different fruit jam or preserve for a different flavor.
- Add a layer of fresh fruit on top of the cheesecake before adding the jam swirl.
Tips and tricks:
- Make sure the cream cheese is at room temperature before starting to mix.
- Use a knife to loosen the edges of the cheesecake from the pan before removing the springform.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Top with fresh fruit or whipped cream.
Garnishes:
Fresh fruit or mint leaves.
Pairings:
Coffee or tea.
Suggested side dishes:
None.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly.
- If the cheesecake is too soft, it may not have been cooked long enough.
Food safety advice:
- Make sure all ingredients are fresh and within their expiration dates.
- Wash hands and utensils thoroughly before starting.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
Sweet, creamy, and fruity.
Serving suggestions:
Serve as a dessert after a meal.
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