Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 1 1/2 cups cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup milk
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the flour, butter, sugar, salt, baking powder, and baking soda. Mix until the mixture resembles coarse crumbs.
3. Add one egg and mix until the dough comes together.
4. Press the dough into the bottom of a 9-inch springform pan and set aside.
5. In another mixing bowl, beat the cream cheese until smooth.
6. Add the sour cream, sugar, vanilla extract, and salt. Mix until well combined.
7. Add the remaining egg and mix until smooth.
8. Add the flour and milk and mix until well combined.
9. Pour the cream cheese mixture over the crust in the springform pan.
10. Bake for 45-50 minutes or until the cheesecake is set and the edges are golden brown.
11. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 24g
Carbohydrates: 31g
Protein: 7g
Substitutions for ingredients:
- You can use graham cracker crumbs instead of all-purpose flour for the crust.
- You can use Greek yogurt instead of sour cream.
- You can use almond flour instead of all-purpose flour for a gluten-free version.
Variations:
- You can add fruit to the cheesecake batter, such as blueberries or raspberries.
- You can add a layer of fruit preserves or caramel sauce on top of the crust before adding the cheesecake batter.
- You can add chocolate chips or chopped nuts to the crust.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to ensure a smooth batter.
- Let the cheesecake cool completely before serving to ensure it sets properly.
- You can use a water bath to prevent cracking on the surface of the cheesecake.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake cold or at room temperature.
Presentation ideas:
- Top the cheesecake with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- White wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks on the surface, it may have been overcooked or the oven temperature was too high.
- If the cheesecake is too runny, it may not have been cooked long enough or the cream cheese was not softened enough.
Food safety advice:
- Make sure to store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Backstein-Käsekuchen is a German-style cheesecake that is typically made with quark, a type of fresh cheese. This recipe uses cream cheese as a substitute.
Flavor profiles:
- Creamy
- Sweet
- Tangy
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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Region: German