Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup Gobstopper candies, crushed
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a food processor, pulse graham crackers until they turn into fine crumbs. Add melted butter and pulse until combined.
3. Press the mixture into the bottom of a 9-inch springform pan, making sure it is evenly distributed.
4. Bake for 10 minutes, then remove from oven and let cool.
5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add eggs one at a time, beating well after each addition.
7. Add vanilla extract, sour cream, and heavy cream, and beat until combined.
8. Fold in crushed Gobstopper candies.
9. Pour the mixture over the cooled crust.
10. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Turn off the oven and let the cheesecake cool inside for 30 minutes.
12. Remove from oven and let cool completely before refrigerating for at least 4 hours or overnight.
13. Once chilled, remove from the springform pan and serve.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Chilling time: 4 hours or overnight
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 559
Fat: 40g
Saturated Fat: 23g
Cholesterol: 195mg
Sodium: 343mg
Carbohydrates: 44g
Fiber: 0g
Sugar: 34g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Gobstopper candies can be substituted with any hard candy of your choice.
Variations:
- Add a layer of melted chocolate on top of the crust before adding the cheesecake mixture.
- Top the cheesecake with whipped cream and more crushed Gobstopper candies.
- Use different flavors of Gobstopper candies for a colorful and flavorful twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the cheesecake batter as it can cause the cheesecake to crack.
- To prevent cracking, place a pan of water on the bottom rack of the oven while baking the cheesecake.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled. Do not reheat.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with whipped cream and more crushed Gobstopper candies.
Garnishes:
Whipped cream and crushed Gobstopper candies.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit topping to hide the imperfections.
- If the cheesecake is too soft, refrigerate it for a few more hours until it sets.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and utensils 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, tangy, and sweet with a crunchy candy surprise.
Serving suggestions:
Serve the cheesecake chilled as a dessert or a sweet treat.
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