Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup cherry preserves
- 1/4 cup heavy cream
- 1 cup fresh cherries, pitted and halved
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a separate mixing bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cheesecake batter over the cooled crust.
7. In a saucepan, heat the cherry preserves and heavy cream over medium heat until the mixture is smooth.
8. Pour the cherry mixture over the cheesecake batter, using a knife to swirl it into the batter.
9. Bake the cheesecake for 50-60 minutes or until the center is set.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. Before serving, top the cheesecake with fresh cherries.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 570
Fat: 40g
Carbohydrates: 46g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafer cookies.
- Cherry preserves can be substituted with any other fruit preserves.
Variations:
- Use strawberry or raspberry preserves instead of cherry preserves.
- Top the cheesecake with whipped cream instead of fresh cherries.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling it in the refrigerator.
Storage Instructions:
Store the cheesecake in an airtight container 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 with fresh cherries.
Garnishes:
Fresh cherries
Pairings:
Coffee or tea
Suggested Side Dishes:
None
Troubleshooting Advice:
If the cheesecake cracks, cover it with whipped cream or fresh fruit to hide the imperfections.
Food Safety Advice:
Make sure the cheesecake is fully cooked before serving.
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 cheesecake as a dessert after a meal.
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