Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1/4 cup lemon aspen juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the sour cream, lemon juice, lemon aspen juice, vanilla extract, and salt until well combined.
7. Pour the mixture into the cooled crust and smooth the top with a spatula.
8. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. Serve chilled and garnish with lemon slices and whipped cream, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 325°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 39g
- Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with digestive biscuits or vanilla wafers.
- Lemon aspen juice can be substituted with lemon juice or lime juice.
Variations:
- Add a layer of lemon curd on top of the cheesecake before chilling.
- Top the cheesecake with fresh berries or a berry sauce.
- Substitute the graham cracker crust with a chocolate cookie crust.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool in the oven to prevent it from sinking in the center.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake chilled.
Presentation ideas:
- Serve the cheesecake on a cake stand or a decorative platter.
- Garnish with lemon slices and whipped cream.
Garnishes:
- Lemon slices
- Whipped cream
- Fresh berries
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit sauce to hide the imperfections.
Food safety advice:
- Make sure the cheesecake is fully cooked before serving.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy, tangy, and slightly sweet with a hint of lemon.
Serving suggestions:
- Serve chilled as a dessert or as a sweet treat with tea or coffee.
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