Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 lbs cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup apricot preserves
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Oven thermometer
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 and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
4. In a separate mixing bowl, beat the cream cheese until smooth.
5. Gradually add the sugar and continue to beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract, flour, heavy cream, sour cream, lemon juice, and orange juice.
8. Pour the mixture into the prepared crust and smooth the top with a spatula.
9. Bake the cheesecake for 1 hour and 15 minutes or until the center is set.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. In a small saucepan, heat the apricot preserves over low heat until melted.
12. Brush the melted preserves over the top of the cheesecake.
13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
14. Serve chilled.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories per serving: 540
Total fat: 37g
Saturated fat: 21g
Cholesterol: 190mg
Sodium: 360mg
Total carbohydrates: 44g
Dietary fiber: 0g
Sugar: 35g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Apricot preserves can be substituted with any other fruit preserves.
Variations:
- Add chopped nuts or chocolate chips to the crust for added texture.
- Add a layer of fruit on top of the cheesecake before brushing with the apricot preserves.
- Use lime or grapefruit juice instead of lemon and orange juice for a citrusy twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing to prevent lumps in the batter.
- Use an oven thermometer to ensure the oven temperature is accurate.
- Do not overmix the batter as it can cause the cheesecake to crack.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
This cheesecake is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or overmixed.
- If the cheesecake is too dense, it may have been overmixed or not baked long enough.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and all utensils before and after handling food.
Food history:
The origin of cheesecake can be traced back to ancient Greece, where it was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Creamy, tangy, and sweet.
Serving suggestions:
Serve chilled as a dessert after a meal.
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Region: Polish