Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture down evenly.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a large mixing bowl, beat cream cheese until smooth.
6. Add sugar and vanilla extract to the cream cheese and mix until well combined.
7. Add eggs one at a time, mixing well after each addition.
8. Add sour cream, flour, and salt to the mixture and mix until well combined.
9. Pour the mixture over the cooled crust.
10. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
11. Place the springform 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 1 hour and 15 minutes, or until the center is almost set.
13. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
16. Before serving, whip the heavy cream and spread it over the top of the cheesecake.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 550
Fat: 42g
Saturated Fat: 24g
Cholesterol: 200mg
Sodium: 400mg
Carbohydrates: 36g
Sugar: 28g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or crushed vanilla wafers.
- Heavy cream can be substituted with whipped cream or whipped topping.
Variations:
- Add fruit toppings such as strawberries, blueberries, or raspberries.
- Add chocolate chips or cocoa powder to the cheesecake mixture for a chocolate cheesecake.
- Add a layer of caramel or chocolate sauce on top of the cheesecake.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix the cheesecake mixture to prevent cracking.
- Use a water bath to prevent the cheesecake from cracking.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Cheesecake can be served cold or at room temperature.
Presentation ideas:
- Serve the cheesecake on a cake stand or platter.
- Garnish with fresh fruit or chocolate shavings.
Garnishes:
- Fresh fruit such as strawberries, blueberries, or raspberries.
- Chocolate shavings.
Pairings:
- Coffee or tea.
Suggested side dishes:
- Fresh fruit salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit topping to hide the cracks.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Store the cheesecake in the refrigerator to prevent spoilage.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy, sweet, and tangy.
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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