Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup cold water
- 1 tbsp unflavored gelatin
- 1 cup whipped cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
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.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
4. In a mixing bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Pour the mixture onto the cooled crust.
7. Bake for 50-60 minutes or until the center is set.
8. Remove from the oven and let it cool to room temperature.
9. In a saucepan, heat the heavy cream until it simmers.
10. In a separate bowl, mix the cold water and unflavored gelatin until dissolved.
11. Add the gelatin mixture to the simmering cream and stir until dissolved.
12. Let the mixture cool to room temperature.
13. In a mixing bowl, beat the whipped cream until stiff peaks form.
14. Fold the whipped cream into the cooled gelatin mixture.
15. Pour the mixture onto the cooled cheesecake.
16. Chill the cheesecake for at least 4 hours or overnight.
17. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Chilling time: 4 hours or overnight
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 570
Total fat: 42g
Saturated fat: 24g
Cholesterol: 200mg
Sodium: 320mg
Total carbohydrates: 42g
Dietary fiber: 0g
Total sugars: 33g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits.
- Heavy cream can be substituted with whipping cream.
- Unflavored gelatin can be substituted with agar-agar.
Variations:
- Add fruit toppings such as strawberries or blueberries.
- Add chocolate chips to the cheesecake batter.
- Use a chocolate cookie crust instead of graham cracker crust.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing.
- Do not overmix the cheesecake batter.
- Use a water bath to prevent cracks on the cheesecake.
- Chill the cheesecake overnight for best results.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The cheesecake is best served chilled. Do not reheat.
Presentation Ideas:
- Top the cheesecake with whipped cream and fresh berries.
- Dust the cheesecake with powdered sugar.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or fruit toppings.
- If the cheesecake is too soft, chill it longer.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food History:
Bavarian cream is a dessert that originated in Bavaria, Germany. It is a custard-based dessert that is often flavored with vanilla and topped with whipped cream.
Flavor Profiles:
Creamy, sweet, and tangy.
Serving Suggestions:
Serve chilled with whipped cream and fresh berries.
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