Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup huckleberries, fresh or frozen
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crust firmly into place.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
5. In a large mixing bowl, beat the cream cheese and 1 1/2 cups granulated sugar with an electric mixer until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the sour cream, heavy cream, and vanilla extract. Mix until well combined.
8. Fold in the huckleberries with a rubber spatula.
9. Pour the cheesecake batter over the cooled crust.
10. Place the springform pan in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
11. Cover the top of the springform pan with aluminum foil.
12. Bake the cheesecake for 1 hour and 30 minutes, or until the center is almost set.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
15. Once chilled, remove the cheesecake from the springform pan and slice into pieces.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
325°F (160°C)
Serving size:
12 servings
Nutritional information:
Calories: 550
Fat: 40g
Carbohydrates: 41g
Protein: 9g
Sodium: 360mg
Sugar: 33g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or digestive biscuits.
- Huckleberries can be substituted with blueberries or raspberries.
Variations:
- Add a tablespoon of lemon zest to the cheesecake batter for a tangy twist.
- Top the cheesecake with a huckleberry compote or fresh whipped cream.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before slicing.
- Use a sharp knife to cut the cheesecake into clean slices.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with fresh huckleberries or a huckleberry compote.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh huckleberries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit compote to hide the imperfections.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash the huckleberries thoroughly before using.
Food history:
- Huckleberries are native to North America and have been used by Native Americans for centuries.
- Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy
- Tangy
- Sweet
- Tart
Serving suggestions:
- Serve the cheesecake as a dessert after a dinner party or special occasion.
- Bring the cheesecake to a potluck or picnic.
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