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
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup Juipo powder
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 cracker crumbs until fine. Add melted butter and pulse until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
4. In a large mixing bowl, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Mix in sour cream, heavy cream, and vanilla extract.
7. Fold in Juipo powder until well combined.
8. Pour the mixture over the cooled crust.
9. Bake for 1 hour or until the center is almost set.
10. Turn off the oven and let the cheesecake cool inside for 30 minutes.
11. Remove from the oven and run a knife around the edges to loosen the cheesecake.
12. Chill in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 550
Fat: 43g
Saturated Fat: 25g
Cholesterol: 200mg
Sodium: 350mg
Carbohydrates: 36g
Sugar: 28g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Juipo powder can be substituted with matcha powder or cocoa powder.
Variations:
- Add fresh fruit or fruit compote as a topping.
- Use a chocolate cookie crust instead of graham cracker crust.
- Add a layer of caramel or chocolate sauce between the crust and cheesecake mixture.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter to avoid cracking.
- To prevent the cheesecake from cracking, place a pan of water on the bottom rack of the oven while baking.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
- Freeze the cheesecake for up to 2 months.
Reheating instructions:
- Let the cheesecake thaw in the refrigerator overnight before reheating.
- Preheat the oven to 350°F and bake for 10-15 minutes.
Presentation ideas:
- Top with whipped cream and fresh berries.
- Dust with Juipo powder or cocoa powder.
- Drizzle with caramel or chocolate sauce.
Garnishes:
- Fresh berries
- Mint leaves
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Dessert wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate mousse
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote.
- If the cheesecake is too dense, make sure all ingredients are at room temperature before mixing.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before preparing the recipe.
- Store the cheesecake in the refrigerator at a safe temperature (below 40°F).
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy
- Sweet
- Tangy
- Juicy
Serving suggestions:
- Serve chilled for best flavor and texture.
- Cut into slices and serve on a dessert plate.
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