Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz. Mascarpone di Bufala cheese, softened
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 4 large eggs
- 1/2 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, 1/4 cup granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture firmly into the pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a separate mixing bowl, beat the Mascarpone di Bufala cheese, 1 cup granulated sugar, and vanilla extract until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Pour in the heavy cream and mix until well combined.
8. Pour the mixture over the cooled crust.
9. Cover the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in.
10. Place the springform pan in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
11. Bake the cheesecake for 1 hour and 15 minutes or until the edges are set and the center is slightly jiggly.
12. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 2 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 540
Fat: 41g
Saturated Fat: 24g
Cholesterol: 200mg
Sodium: 200mg
Carbohydrates: 36g
Sugar: 29g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Mascarpone di Bufala cheese can be substituted with regular Mascarpone cheese or cream cheese.
- Heavy cream can be substituted with sour cream or Greek yogurt.
Variations:
- Add 1/2 cup of fresh berries or fruit compote to the cheesecake batter before baking.
- Top the cheesecake with whipped cream and fresh berries before serving.
- Add 1/4 cup of cocoa powder to the cheesecake batter for a chocolate twist.
Tips and tricks:
- Make sure all the ingredients are at room temperature before mixing to prevent lumps in the batter.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator to prevent condensation on the surface.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the cheesecake come to room temperature before serving.
Presentation ideas:
- Cut the cheesecake into slices and serve on a dessert plate.
- Dust the top of the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Dessert wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote to hide the imperfections.
- If the cheesecake is too soft, chill it in the refrigerator for a few more hours.
Food safety advice:
- Make sure all the ingredients are fresh and not expired.
- Wash your hands and all utensils before handling the ingredients.
- Store the cheesecake in the refrigerator at all times.
Food history:
Cheesecake originated in ancient Greece and was made with simple ingredients like cheese, honey, and wheat. It was later introduced to the Romans, who added eggs to the recipe. The modern cheesecake we know today was developed in the United States in the early 1900s.
Flavor profiles:
Creamy, sweet, and tangy.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Italian