Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup blueberry jam
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture down firmly.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Gradually add 1 1/2 cups granulated sugar, beating until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Add the sour cream, heavy cream, vanilla extract, and salt. Beat until well combined.
9. Pour the cheesecake batter into the cooled crust.
10. Spoon the blueberry jam over the top of the cheesecake batter.
11. Use a spatula to swirl the jam into the cheesecake batter.
12. Cover the bottom of the springform pan with aluminum foil to prevent any leaks.
13. Place the springform pan in a large roasting pan.
14. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
15. Bake the cheesecake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
16. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
17. Remove the cheesecake from the oven and let cool to room temperature.
18. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories: 550
Fat: 38g
Saturated Fat: 22g
Cholesterol: 190mg
Sodium: 380mg
Carbohydrates: 46g
Fiber: 0g
Sugar: 38g
Protein: 8g
Substitutions for ingredients:
- Blueberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Instead of using blueberry jam, swirl in raspberry or strawberry jam.
- Add a graham cracker crumb topping to the cheesecake before baking.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool in the oven to prevent it from sinking in the center.
- Chill the cheesecake for at least 4 hours before serving.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
- Cheesecake can be frozen for up to 2 months.
Reheating instructions:
- Let the cheesecake come to room temperature before serving.
- Cheesecake can be served cold or at room temperature.
Presentation ideas:
- Top the cheesecake with fresh blueberries or whipped cream.
- Drizzle the cheesecake with additional blueberry jam.
Garnishes:
- Fresh blueberries
- Whipped cream
Pairings:
- Coffee
- Hot tea
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fresh berries.
- If the cheesecake sinks in the center, it may have been undercooked or cooled too quickly.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy, tangy, sweet, and fruity.
Serving suggestions:
- Serve the cheesecake as a dessert after dinner or at a special occasion.
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