Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup gianduja chocolate, melted
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and 1/4 cup of granulated sugar until combined. Add the melted butter and pulse until the mixture is moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese until smooth. Add 1 cup of granulated sugar and 1/4 cup of flour, and beat until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Add the heavy cream and vanilla extract, and beat until smooth.
7. Melt the gianduja chocolate in a double boiler or microwave-safe bowl. Add the melted chocolate to the cheesecake mixture, and beat until well combined.
8. Pour the cheesecake mixture over the cooled crust.
9. Bake for 1 hour and 15 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. 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:
325°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 38g
Saturated fat per serving: 22g
Cholesterol per serving: 170mg
Sodium per serving: 280mg
Carbohydrates per serving: 40g
Fiber per serving: 1g
Sugar per serving: 32g
Protein per serving: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Gianduja chocolate can be substituted with Nutella or hazelnut spread.
Variations:
- Add chopped hazelnuts to the crust for a crunchy texture.
- Top the cheesecake with whipped cream and chopped hazelnuts before serving.
- Add a tablespoon of espresso powder to the cheesecake mixture for a coffee flavor.
Tips and tricks:
- Make sure the cream cheese is softened before beating to avoid lumps in the cheesecake mixture.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator to avoid condensation on the surface.
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:
- Top the cheesecake with chocolate shavings or curls.
- Drizzle melted gianduja chocolate over the cheesecake before serving.
Garnishes:
- Whipped cream
- Chopped hazelnuts
- Chocolate shavings or curls
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh berries
- Chocolate truffles
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit sauce before serving.
- If the cheesecake is too soft, chill it in the refrigerator for a few more hours.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before preparing the recipe.
- Store the cheesecake in the refrigerator at all times.
Food history:
Gianduja is a type of chocolate made with hazelnuts that originated in Turin, Italy. It is named after a character from Italian commedia dell'arte, Gianduja, who was known for his love of hazelnuts. Cheesecake is a dessert that dates back to ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Chocolatey
Serving suggestions:
- Serve the cheesecake chilled with a cup of coffee or hot chocolate.
- Top the cheesecake with whipped cream and chopped hazelnuts for a decadent dessert.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey