Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 1 cup filled milk
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are moistened.
3. Press the crumb mixture onto the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crumbs firmly onto the pan.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the filled milk and vanilla extract.
7. Gradually add the flour and mix until well combined.
8. Pour the cheesecake mixture into the prepared crust.
9. Bake for 50-60 minutes or until the center is almost set.
10. Turn off the oven and leave the cheesecake inside for 30 minutes.
11. Remove the cheesecake from the oven and let it cool completely.
12. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
325°F
Serving size:
12-16 servings
Nutritional information:
Calories: 430
Fat: 32g
Saturated Fat: 18g
Cholesterol: 155mg
Sodium: 320mg
Carbohydrates: 30g
Sugar: 23g
Protein: 7g
Substitutions for ingredients:
- You can use digestive biscuits or vanilla wafers instead of graham crackers.
- You can use salted butter instead of unsalted butter.
- You can use low-fat cream cheese and filled milk to reduce the fat content.
Variations:
- You can add 1/2 cup of sour cream to the cheesecake mixture for a tangy flavor.
- You can add 1/2 cup of chocolate chips or chopped nuts to the crust for a crunchy texture.
- You can top the cheesecake with fresh fruit or whipped cream before serving.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Do not overmix the cheesecake batter to prevent cracking.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before slicing to prevent it from falling apart.
- Use a sharp knife to slice the cheesecake cleanly.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- Let the cheesecake thaw in the refrigerator overnight before reheating.
- Preheat the oven to 350°F.
- Place the cheesecake on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the cheesecake with powdered sugar before serving.
- Top the cheesecake with fresh berries or fruit compote.
- Drizzle caramel or chocolate sauce over the cheesecake.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Mint leaves
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may be overcooked or the oven temperature may be too high.
- If the cheesecake is too soft, it may not have been cooked long enough or the oven temperature may be too low.
- If the cheesecake is lumpy, the cream cheese may not have been softened enough or the batter may have been overmixed.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games.
- The modern cheesecake we know today was developed in New York in the early 1900s.
Flavor profiles:
- Creamy
- Sweet
- Tangy
- Buttery
Serving suggestions:
- Serve the cheesecake chilled or at room temperature.
- Cut the cheesecake into slices and serve on a dessert plate.
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