Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup fruit comfit (such as apricot or raspberry)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 325°F. Line the bottom of the springform pan with parchment paper.
2. In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and 1 cup of sugar with an electric mixer until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the crust and smooth the top with a spatula.
5. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
6. Remove the cheesecake from the oven and let it cool for 10 minutes. Spread the fruit comfit over the top of the cheesecake.
7. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the comfit is set.
8. Remove the cheesecake from the oven and let it cool to room temperature. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 490
Total fat: 34g
Saturated fat: 19g
Cholesterol: 170mg
Sodium: 340mg
Total carbohydrate: 39g
Dietary fiber: 0g
Total sugars: 32g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Fruit comfit can be substituted with jam or preserves.
Variations:
- Add a tablespoon of lemon zest to the cream cheese mixture for a lemony twist.
- Top the cheesecake with fresh fruit instead of comfit.
- Swirl in some chocolate chips or caramel sauce into the cream cheese mixture before baking.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before adding the comfit to prevent it from melting.
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 or platter.
- Garnish with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit before serving.
- If the cheesecake is too soft, chill it in the refrigerator for a longer time.
Food safety advice:
- Make sure the cream cheese is not expired before using.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy
- Sweet
- Tangy
Serving suggestions:
- Serve the cheesecake as a dessert after a dinner party or holiday meal.
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