Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup graham cracker crumbs
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can cherry pie filling
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Pour half of the batter into the prepared pan. Sprinkle the graham cracker crumbs over the batter.
6. In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
7. Pour the cream cheese mixture over the graham cracker crumbs.
8. Pour the remaining batter over the cream cheese mixture.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely before removing it from the pan.
11. Once the cake has cooled, spread the cherry pie filling over the top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 13g
Cholesterol: 130mg
Sodium: 340mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 38g
Protein: 8g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Cherry pie filling can be substituted with any other fruit pie filling.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use a different flavor of pie filling, such as blueberry or apple.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the sugar and eggs.
- Use a toothpick to test if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before adding the cherry pie filling.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh cherries.
Garnishes:
Fresh cherries, whipped cream, or chocolate shavings.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs and wash your hands and equipment thoroughly before preparing the cake.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve the cake chilled or at room temperature.
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