Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup apricot preserves
- 1/4 cup water
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small saucepan
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix well and press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese and 1 1/4 cups granulated sugar until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Add the heavy cream, vanilla extract, salt, flour, and cornstarch. Beat until well combined.
6. Stir in the lemon juice and orange juice.
7. Pour the cheesecake batter over the crust in the springform pan.
8. In a small saucepan, heat the apricot preserves and water over low heat until melted.
9. Brush the apricot glaze over the top of the cheesecake.
10. Bake the cheesecake for 50-60 minutes, or until the edges are golden brown and the center is set.
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.
13. To serve, remove the cheesecake from the springform pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Chilling time: 4 hours or overnight
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 550
Total fat: 38g
Saturated fat: 22g
Cholesterol: 200mg
Sodium: 450mg
Total carbohydrates: 44g
Dietary fiber: 1g
Total sugars: 32g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits.
- Apricot preserves can be substituted with any other fruit preserves or jam.
Variations:
- Add 1/4 cup of chopped nuts to the crust mixture for added texture.
- Top the cheesecake with fresh fruit or whipped cream before serving.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before starting the recipe to ensure a smooth and creamy texture.
- Use a pastry brush to evenly distribute the apricot glaze over the cheesecake.
- To prevent cracks in the cheesecake, avoid overmixing the batter and do not overbake the cheesecake.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
Serve the cheesecake chilled.
Presentation Ideas:
Serve the cheesecake on a decorative platter and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit or whipped cream
Pairings:
Serve the cheesecake with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
If the cheesecake cracks, it can be covered with whipped cream or fruit before serving.
Food Safety Advice:
Make sure the cheesecake is fully cooked before serving.
Food History:
Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Creamy, tangy, and sweet.
Serving Suggestions:
Serve the cheesecake as a dessert after a dinner party or special occasion.
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