Desserts

Cuor Cheesecake Recipe

Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 3 packages (24 oz) of cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/2 cup of raspberry jam
- Fresh raspberries for garnish

Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small saucepan
- Spatula

Step-by-step instructions:

1. Preheat your oven to 325°F.

2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened.

3. Press the mixture onto the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crumbs firmly into the bottom of the pan.

4. Bake the crust for 10 minutes, then remove from the oven and let it cool.

5. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

6. Add the eggs one at a time, beating well after each addition.

7. Add the sour cream, heavy cream, vanilla extract, and salt. Mix until well combined.

8. Pour the cheesecake batter over the cooled crust.

9. In a small saucepan, heat the raspberry jam over low heat until it becomes liquid.

10. Drizzle the raspberry jam over the cheesecake batter, using a spatula to swirl it into the batter.

11. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

12. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.

13. Remove the cheesecake from the oven and let it cool to room temperature.

14. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.

15. Before serving, garnish with fresh raspberries.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.

Nutritional information:
Calories: 590
Fat: 43g
Saturated Fat: 25g
Cholesterol: 200mg
Sodium: 430mg
Carbohydrates: 45g
Sugar: 34g
Protein: 8g

Substitutions for ingredients:
- You can use any flavor of jam or fruit preserves instead of raspberry jam.
- You can use a gluten-free cookie or cracker for the crust to make it gluten-free.

Variations:
- You can add lemon zest or juice to the cheesecake batter for a lemony twist.
- You can use a different type of fruit jam or preserves for a different flavor.

Tips and tricks:
- Make sure all the ingredients are at room temperature before starting the recipe.
- Use a water bath to prevent cracks in the cheesecake.
- Run a knife around the edges of the cheesecake before removing it from the pan to prevent sticking.

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:
Serve the cheesecake on a cake stand or plate.

Garnishes:
Garnish with fresh raspberries.

Pairings:
Serve with a cup of coffee or tea.

Suggested side dishes:
Serve with a side of fresh fruit.

Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too dense, make sure you beat the cream cheese until it is smooth and creamy.

Food safety advice:
Make sure all the ingredients are fresh and properly stored.

Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.

Flavor profiles:
This cheesecake has a creamy and tangy flavor with a sweet raspberry swirl.

Serving suggestions:
Serve chilled and enjoy with friends and family.

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Taste: Rich, Creamy, Sweet, Tangy, Decadent