Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 24 oz. of cream cheese, softened
- 1 cup of granulated sugar
- 1 tsp. of vanilla extract
- 4 large eggs
- 1/2 cup of heavy cream
- 1 cup of calisson paste
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham cracker crumbs until they are finely ground.
3. Add the melted butter to the food processor and pulse until the mixture is well combined.
4. Press the graham cracker mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the sugar and vanilla extract to the cream cheese and beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the heavy cream and calisson paste to the mixture and beat until well combined.
9. Pour the cheesecake mixture over the cooled graham cracker crust.
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. Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 590
Fat: 44g
Saturated Fat: 25g
Cholesterol: 220mg
Sodium: 400mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 33g
Protein: 9g
Substitutions for ingredients:
- You can use digestive biscuits instead of graham crackers.
- You can use almond paste instead of calisson paste.
Variations:
- You can add chopped almonds to the graham cracker crust.
- You can add lemon zest to the cheesecake mixture for a citrusy twist.
Tips and tricks:
- Make sure the cream cheese is at room temperature before you start making the cheesecake.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before refrigerating it.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish it with fresh berries.
Garnishes:
Fresh berries, whipped cream, or chopped almonds.
Pairings:
Serve the cheesecake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it's still edible. You can cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too dense, you may have overmixed the batter.
Food safety advice:
Make sure the cheesecake is cooked to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Calisson is a traditional French candy made with almonds and candied fruit. It originated in Aix-en-Provence in the 15th century.
Flavor profiles:
The calisson paste adds a sweet almond flavor to the cheesecake.
Serving suggestions:
Serve the cheesecake chilled with a cup of coffee or tea.
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