Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup cajeta (Mexican caramel sauce)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large roasting pan
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
3. Press mixture onto the bottom of a 9-inch springform pan.
4. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract with an electric mixer until smooth.
5. Add eggs, one at a time, beating well after each addition.
6. Pour the mixture over the crust in the springform pan.
7. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
8. Bake for 50-60 minutes or until the cheesecake is set.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Once the cheesecake is cooled, spread the cajeta on top of the cheesecake.
11. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 38g
Saturated Fat: 22g
Cholesterol: 190mg
Sodium: 430mg
Carbohydrates: 45g
Sugar: 37g
Protein: 8g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers.
- Instead of cajeta, you can use dulce de leche or caramel sauce.
Variations:
- You can add a layer of sliced bananas or strawberries on top of the cheesecake before spreading the cajeta.
- You can add a tablespoon of cinnamon to the crust mixture for a spiced flavor.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before adding the cajeta to prevent it from melting.
Storage instructions:
Store the cheesecake in the refrigerator in an airtight container for up to 5 days.
Reheating instructions:
You can serve the cheesecake cold, but if you prefer it warm, you can microwave it for 10-15 seconds.
Presentation ideas:
Serve the cheesecake on a cake stand and drizzle extra cajeta on top for a beautiful presentation.
Garnishes:
You can garnish the cheesecake with whipped cream, chopped nuts, or fresh fruit.
Pairings:
Serve the cheesecake with a cup of coffee or a glass of milk.
Suggested side dishes:
The cheesecake is a dessert, so it doesn't need any side dishes.
Troubleshooting advice:
- If the cheesecake cracks, it's usually because it was overcooked or cooled too quickly. To prevent this, make sure to follow the recipe and let the cheesecake cool to room temperature before chilling it in the refrigerator.
- If the cheesecake is too dense, it's usually because it was overmixed. Mix the ingredients until they are just combined to avoid this.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Cajeta is a traditional Mexican caramel sauce made from goat's milk. It's similar to dulce de leche but has a slightly tangy flavor.
Flavor profiles:
The cheesecake has a creamy and tangy flavor from the cream cheese and a sweet and caramel flavor from the cajeta.
Serving suggestions:
Serve the cheesecake as a dessert after a Mexican-inspired meal.
Related Categories
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Region: Mexican
Taste: Sweet, Creamy, Nutty, Caramelized, Rich