Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well until the mixture is moistened.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned. Remove from the oven and let it cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar with an electric mixer until smooth.
5. Add the eggs, one at a time, and beat well after each addition.
6. Mix in the sour cream, lime juice, and vanilla extract until well combined.
7. Pour the mixture over the cooled crust.
8. Bake for 50-60 minutes or until the center is almost set.
9. Remove from the oven and let it cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
11. Before serving, top the cheesecake with fresh strawberries and blueberries.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 575
Fat: 43g
Saturated Fat: 25g
Cholesterol: 215mg
Sodium: 393mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 32g
Protein: 9g
Substitutions for ingredients:
- You can use any type of berry for the topping, such as raspberries or blackberries.
- You can use a gluten-free graham cracker crust for a gluten-free version.
Variations:
- Add a tablespoon of lime zest to the cheesecake mixture for extra lime flavor.
- Use a chocolate graham cracker crust for a chocolate twist.
- Add a tablespoon of tequila to the cheesecake mixture for a margarita-inspired flavor.
Tips and tricks:
- Make sure to let the cheesecake cool to room temperature before chilling in the refrigerator to prevent cracking.
- Use a water bath to prevent the cheesecake from cracking.
- Run a knife around the edge of the cheesecake before removing the springform pan to prevent sticking.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with fresh lime slices and mint leaves.
Garnishes:
Fresh lime slices and mint leaves.
Pairings:
Serve with a glass of iced tea or lemonade.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfection.
- If the cheesecake is too soft, chill it for longer in the refrigerator.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve the cheesecake as a dessert after a meal.
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