Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tbsp cornstarch
- 1/4 cup sliced almonds
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs until fine. Add melted butter and pulse until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
4. In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream.
5. Pour the mixture over the cooled crust and bake for 50-55 minutes or until the center is almost set.
6. In a saucepan, combine powdered sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens.
7. Remove from heat and let it cool. Spread the mixture over the cheesecake and sprinkle with sliced almonds.
8. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 450
Total Fat: 33g
Saturated Fat: 19g
Cholesterol: 140mg
Sodium: 260mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 25g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Almonds can be substituted with any other nuts of your choice.
Variations:
- Add a layer of fruit compote on top of the cheesecake before adding the lemon glaze.
- Use chocolate graham crackers for the crust and drizzle with chocolate sauce.
Tips and Tricks:
- Make sure all the ingredients are at room temperature before mixing to ensure a smooth and creamy cheesecake.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- Let the cheesecake cool completely before adding the lemon glaze.
Storage Instructions:
- Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating Instructions:
- Serve chilled.
Presentation Ideas:
- Garnish with fresh berries or mint leaves.
Garnishes:
- Sliced almonds
- Fresh berries
- Mint leaves
Pairings:
- Coffee or tea
Suggested Side Dishes:
- Fresh fruit salad
- Whipped cream
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid salmonella.
Food History:
- The origin of cheesecake dates back to ancient Greece.
Flavor Profiles:
- Creamy, tangy, and sweet.
Serving Suggestions:
- Serve chilled with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A