Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup sour cream
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the springform pan.
3. In a large bowl, beat cream cheese with 1 cup sugar and vanilla until smooth. Beat in eggs one at a time. Mix in sour cream. Pour filling into prepared crust.
4. In a small bowl, mix together 1/4 cup sugar and cinnamon. Sprinkle over top of cheesecake.
5. Bake in preheated oven for 40 minutes. Allow to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12
Nutritional Information:
Calories: 456 kcal
Carbohydrates: 35 g
Protein: 8 g
Fat: 32 g
Saturated Fat: 19 g
Cholesterol: 126 mg
Sodium: 302 mg
Potassium: 152 mg
Fiber: 1 g
Sugar: 25 g
Vitamin A: 943 IU
Calcium: 99 mg
Iron: 1 mg
Substitutions for Ingredients
- For the graham cracker crumbs, you can substitute crushed vanilla wafers or gingersnaps.
- For the butter, you can use margarine or coconut oil.
- For the cream cheese, you can use Neufchatel cheese.
- For the sour cream, you can use plain Greek yogurt.
Variations:
- You can add 1/2 cup of chopped nuts to the graham cracker crust for added crunch.
- You can add 1/2 cup of chocolate chips to the cheesecake batter for a chocolate twist.
- You can top the cheesecake with fresh fruit or a fruit compote.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- To prevent the cheesecake from cracking, wrap the bottom of the springform pan in aluminum foil before baking.
- Allow the cheesecake to cool completely before serving.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the microwave for 30 seconds or until warm.
Presentation Ideas:
- Serve the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon.
- Garnish the cheesecake with fresh berries or a berry compote.
Garnishes:
- Whipped cream
- Fresh berries
- Berry compote
- Chopped nuts
- Chocolate chips
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cheesecake is too dry, add a few tablespoons of heavy cream to the batter.
- If the cheesecake is too wet, bake it for an additional 10 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Refrigerate the cheesecake as soon as it is cool.
Food History:
Gustavus Adolphus Cheesecake is a Swedish dessert that is named after King Gustavus Adolphus of Sweden. It is believed to have been created in the 17th century.
Flavor Profiles:
This cheesecake has a creamy, sweet, and slightly tangy flavor.
Serving Suggestions:
- Serve the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon.
- Garnish the cheesecake with fresh berries or a berry compote.
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Region: Swedish