Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- 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 coated with butter.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a spatula to smooth out the surface.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In another mixing bowl, beat the cream cheese until it's smooth and creamy.
6. Add the sugar and vanilla extract to the cream cheese and beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the sour cream and flour to the mixture and beat until everything is well combined.
9. Pour the mixture over the cooled crust and smooth out the surface with a spatula.
10. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and let the cheesecake cool inside for 30 minutes.
12. Remove the cheesecake from the oven and let it cool completely at room temperature.
13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
14. Once the cheesecake is chilled, remove it from the pan and slice it into desired portions.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat oven to 325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 41g
Saturated Fat: 23g
Cholesterol: 200mg
Sodium: 400mg
Carbohydrates: 39g
Sugar: 30g
Protein: 9g
Substitutions for ingredients:
- You can use digestive biscuits instead of graham crackers.
- You can use margarine instead of butter.
- You can use Greek yogurt instead of sour cream.
Variations:
- You can add fruit toppings such as strawberries, blueberries, or cherries.
- You can add chocolate chips or cocoa powder to the cheesecake mixture for a chocolatey twist.
- You can add a layer of caramel or chocolate sauce on top of the cheesecake.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Don't overmix the batter, as this can cause the cheesecake to crack.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before slicing.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To serve, let the cheesecake sit at room temperature for 10-15 minutes before slicing.
Presentation ideas:
- Top the cheesecake with fresh fruit or chocolate shavings.
- Dust the cheesecake with powdered sugar.
Garnishes:
- Fresh fruit
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit toppings to hide the cracks.
- If the cheesecake is too dry, add more sour cream or yogurt to the mixture.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator to prevent spoilage.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Creamy
- Sweet
- Buttery
- Tangy
Serving suggestions:
- Serve the cheesecake chilled with fresh fruit or whipped cream.
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Taste: Rich, Creamy, Sweet, Buttery, Graham Cracker, Graham Cracker-Y