Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 5 large eggs
- 2 large egg yolks
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Spatula
- Aluminum foil
- Roasting pan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
3. Press the mixture onto the bottom and up the sides of a 9-inch springform pan. Use the back of a spoon to smooth out the crust.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the sugar, flour, vanilla extract, and salt. Mix until well combined.
7. Add the eggs and egg yolks, one at a time, mixing well after each addition.
8. Add the heavy cream and mix until well combined.
9. Pour the cheesecake batter into the cooled crust.
10. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.
11. Place the springform pan in a roasting pan and fill the roasting pan with enough hot water to come 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 leave the cheesecake in the oven with the door slightly open for 30 minutes.
14. Remove the cheesecake from the oven and let cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 570
- Total fat: 43g
- Saturated fat: 24g
- Cholesterol: 240mg
- Sodium: 420mg
- Total carbohydrates: 39g
- Dietary fiber: 0g
- Sugars: 31g
- Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs: vanilla wafer crumbs, chocolate cookie crumbs, or gingersnap cookie crumbs
- Cream cheese: Neufchâtel cheese or ricotta cheese
- Heavy cream: sour cream or Greek yogurt
Variations:
- Chocolate cheesecake: add 1 cup of melted chocolate to the cheesecake batter
- Fruit topping: top the cheesecake with fresh berries, sliced peaches, or canned cherry pie filling
- Caramel cheesecake: drizzle caramel sauce over the cheesecake before serving
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent the cheesecake from cracking.
- Don't overmix the batter, as this can cause the cheesecake to crack.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Let the cheesecake come to room temperature before serving.
Presentation ideas:
- Top the cheesecake with whipped cream and fresh berries.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh berries
- Whipped cream
- Caramel sauce
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit topping to hide the imperfection.
- If the cheesecake is too dry, add more heavy cream to the batter next time.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before starting.
- Store the cheesecake in the refrigerator at all times.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy
- Sweet
- Tangy
Serving suggestions:
- Serve the cheesecake chilled.
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