Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup cherry blossom syrup
- Pink food coloring (optional)
- Fresh cherries and cherry blossoms for garnish
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Rubber spatula
- Aluminum foil
- Baking sheet
- Piping bag (optional)
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a small mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture firmly and evenly.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large mixing bowl, beat cream cheese until smooth and creamy.
6. Add 1 1/4 cups sugar and flour to the cream cheese mixture. Beat until well combined.
7. Add eggs one at a time, beating well after each addition.
8. Add sour cream, heavy cream, vanilla extract, almond extract, and cherry blossom syrup. Mix until well combined.
9. If desired, add a few drops of pink food coloring to the batter and mix well.
10. Pour the batter into the prepared crust.
11. Wrap the bottom of the springform pan with aluminum foil and place it on a baking sheet.
12. Bake the cheesecake for 1 hour and 15 minutes or until the edges are set and the center is slightly jiggly.
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. Once the cheesecake is chilled, remove it from the springform pan and place it on a serving plate.
17. Garnish the cheesecake with fresh cherries and cherry blossoms.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Chilling time: 4 hours or overnight
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 610
Fat: 45g
Saturated Fat: 25g
Cholesterol: 200mg
Sodium: 360mg
Carbohydrates: 44g
Fiber: 0g
Sugar: 36g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafer cookies.
- Cherry blossom syrup can be substituted with cherry syrup or cherry preserves.
- Fresh cherries and cherry blossoms can be substituted with other fresh fruits and edible flowers.
Variations:
- Omit the cherry blossom syrup and add lemon zest and juice for a lemon cheesecake.
- Add melted white chocolate to the batter for a white chocolate cheesecake.
- Use chocolate graham cracker crumbs for a chocolate crust.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- To make a water bath, wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan.
- To prevent the cheesecake from sticking to the bottom of the springform pan, line it with parchment paper before adding the crust.
Storage Instructions:
- Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating Instructions:
- Let the cheesecake come to room temperature before serving.
Presentation Ideas:
- Serve the cheesecake with a dollop of whipped cream and fresh cherries.
- Pipe whipped cream around the edges of the cheesecake and top with cherry blossoms.
Garnishes:
- Fresh cherries
- Cherry blossoms
- Whipped cream
Pairings:
- Green tea
- Sparkling rosé
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cheesecake cracks on the surface, cover it with whipped cream or fruit.
- If the cheesecake is overbaked, it will be dry and crumbly. To prevent this, check the cheesecake 10 minutes before the recommended baking time.
Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and all utensils before and after handling food.
- Refrigerate the cheesecake promptly after cooling to room temperature.
Food History:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
- The modern cheesecake that we know today was developed in New York City in the 1900s.
Flavor Profiles:
- Creamy
- Sweet
- Tart
Serving Suggestions:
- Serve the cheesecake chilled.
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