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
- 4 large eggs
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup blackcurrant jam
- 1/4 cup water
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small 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 until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the heavy cream and vanilla extract.
7. Pour the cheesecake mixture over the cooled crust.
8. In a small saucepan, heat the blackcurrant jam and water over medium heat until the jam is melted and the mixture is smooth.
9. Spoon the blackcurrant mixture over the cheesecake mixture, swirling it gently with a knife.
10. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Total time: 5 hours (including refrigeration time)
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 490
Fat: 36g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Blackcurrant jam can be substituted with any other fruit jam or preserve.
Variations:
- Add a layer of fresh blackcurrants on top of the cheesecake before adding the blackcurrant jam.
- Use a different fruit jam or preserve for a different flavor.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before refrigerating to avoid condensation.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
Serve the cheesecake chilled.
Presentation Ideas:
Garnish the cheesecake with fresh blackcurrants or a dollop of whipped cream.
Garnishes:
Fresh blackcurrants, whipped cream
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too soft, refrigerate it for a longer period of time.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored.
Food History:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor Profiles:
Sweet, tangy, creamy
Serving Suggestions:
Serve the cheesecake as a dessert after a dinner party or special occasion.
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