Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup Bonifaz cheese, crumbled
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are moistened.
3. Press the mixture onto the bottom of the springform pan. Use a spatula to make it even.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In another mixing bowl, beat the cream cheese until it is smooth.
6. Add the sugar and vanilla extract to the cream cheese mixture. Beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the sour cream and Bonifaz cheese to the mixture. Beat until well combined.
9. Pour the mixture onto the crust.
10. Bake the cheesecake for 50-60 minutes or until the center is almost set.
11. Remove the cheesecake from the oven and let it cool.
12. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 540
Fat: 41g
Carbohydrates: 35g
Protein: 10g
Sodium: 390mg
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Bonifaz cheese can be substituted with blue cheese or feta cheese.
Variations:
- Add a layer of raspberry or strawberry jam on top of the crust before pouring the cheesecake mixture.
- Top the cheesecake with fresh berries or whipped cream.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool down before refrigerating to avoid condensation.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the oven at 325°F for 10-15 minutes.
Presentation Ideas:
Serve the cheesecake on a cake stand and decorate with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of red wine.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cheesecake cracks, it may be due to overbaking or sudden temperature changes. Use a water bath and let the cheesecake cool down gradually.
- If the cheesecake is too dense, it may be due to overmixing. Mix the ingredients until just combined.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and utensils before handling food.
Food History:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Creamy, tangy, and slightly salty.
Serving Suggestions:
Serve the cheesecake chilled.
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