Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
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. Set aside.
4. In another mixing bowl, beat the cream cheese until smooth.
5. Gradually add 1 1/2 cups sugar and vanilla extract, and beat until well combined.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the sour cream and mix until just combined.
8. Pour the mixture over the crust in the springform pan.
9. Bake for 1 hour or until the center is almost set.
10. Turn off the oven and leave the cheesecake inside for another 30 minutes.
11. Remove from the oven and let it cool completely.
12. Chill in the refrigerator for at least 4 hours or overnight.
13. Remove the cheesecake from the springform pan and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 325°F (160°C)
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 482
- Total fat: 35g
- Saturated fat: 20g
- Cholesterol: 170mg
- Sodium: 296mg
- Total carbohydrates: 37g
- Dietary fiber: 0g
- Sugars: 30g
- Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add 1/2 cup of chopped nuts (such as pecans or walnuts) to the crust mixture for added texture.
- Swirl in some fruit preserves (such as raspberry or strawberry) into the cheesecake batter before baking for a fruity twist.
- Top the cheesecake with fresh fruit (such as berries or sliced peaches) before serving.
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 completely before chilling in the refrigerator.
- Run a knife around the edges of the cheesecake before removing it from the springform pan to prevent it from sticking.
Storage instructions:
- Store the cheesecake in an airtight container 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 fruit.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit preserves to hide the imperfection.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before handling food.
Food history:
- Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Creamy
- Sweet
- Tangy
Serving suggestions:
- Serve chilled.
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