Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 3 packages (8 oz each) of cream cheese, softened
- 1 cup of granulated sugar
- 1/2 cup of camel milk
- 3 large eggs
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well until the crumbs are moistened.
3. Press the mixture onto the bottom of the springform pan. Use the back of a spoon to press the crumbs firmly.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar with an electric mixer until smooth.
6. Add the camel milk, eggs, vanilla extract, and salt. Beat until well combined.
7. Pour the mixture over the cooled crust.
8. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
9. Place the springform pan in a larger baking pan. Pour hot water into the larger pan, filling it halfway up the sides of the springform pan.
10. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F (160°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 32g
Saturated Fat: 18g
Cholesterol: 160mg
Sodium: 400mg
Carbohydrates: 38g
Fiber: 0g
Sugar: 30g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or any other cookie crumbs.
- Unsalted butter can be substituted with salted butter or margarine.
- Granulated sugar can be substituted with brown sugar or honey.
- Camel milk can be substituted with cow's milk or goat's milk.
Variations:
- Add 1/4 cup of cocoa powder to the cheesecake mixture for a chocolate camel milk cheesecake.
- Top the cheesecake with fresh berries or fruit compote.
- Add 1 tsp of cinnamon to the crust mixture for a spiced camel milk cheesecake.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Use a sharp knife to slice the cheesecake.
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 or platter. Top with fresh berries or fruit compote.
Garnishes:
Fresh berries, fruit compote, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, bake the cheesecake until it is set but still slightly jiggly in the center. Let it cool to room temperature before chilling in the refrigerator.
- If the cheesecake is too dense or heavy, it may have been overmixed or overcooked. To prevent this, mix the cheesecake ingredients until just combined and bake until set but still slightly jiggly in the center.
Food safety advice:
Make sure to use pasteurized camel milk to avoid any risk of foodborne illness.
Food history:
Cheesecake has been around since ancient Greece and Rome. It was originally made with simple ingredients like cheese, honey, and wheat. Today, cheesecake is a popular dessert all over the world, with many variations and flavors.
Flavor profiles:
The camel milk cheesecake has a rich and creamy texture with a slightly tangy flavor from the cream cheese. The graham cracker crust adds a sweet and crunchy contrast.
Serving suggestions:
Serve the camel milk cheesecake as a dessert after a meal or as a sweet treat with coffee or tea.
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