Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup Bluebell Falls Orion cheese, crumbled
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1/4 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 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture firmly and evenly.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool.
5. In a separate mixing bowl, beat the cream cheese until smooth.
6. Add the Bluebell Falls Orion cheese, 1/2 cup granulated sugar, and vanilla extract. Mix until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Pour in the heavy cream and mix until the batter is smooth.
9. Pour the batter into the cooled crust.
10. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
11. Place the pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.
12. Bake the cheesecake for 50-60 minutes or until the center is set but still slightly jiggly.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 34g
Carbohydrates: 28g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or any other cookie crumbs.
- Bluebell Falls Orion cheese can be substituted with any other soft goat cheese or feta cheese.
Variations:
- Add lemon zest and juice to the batter for a lemony twist.
- Top the cheesecake with fresh berries or a berry compote.
- Add a layer of chocolate ganache on top of the cheesecake.
Tips and tricks:
- Make sure all the ingredients are at room temperature before mixing.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with fresh berries or a berry compote.
- Dust the cheesecake with powdered sugar.
- Drizzle chocolate sauce on top of the cheesecake.
Garnishes:
- Fresh berries
- Mint leaves
- Whipped cream
Pairings:
- Coffee
- Tea
- Sweet white wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or cooled too quickly. To prevent cracking, bake the cheesecake until the center is set but still slightly jiggly and let it cool to room temperature before chilling in the refrigerator.
Food safety advice:
- Make sure all the ingredients are fresh and properly stored.
- Wash your hands and all utensils before handling food.
- Use a food thermometer to ensure the cheesecake is cooked to the proper temperature.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
The Bluebell Falls Orion Cheesecake has a creamy and tangy flavor with a slightly sweet graham cracker crust.
Serving suggestions:
Serve the Bluebell Falls Orion Cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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