Ingredients with Measurements:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 24 oz of cream cheese, softened
- 1 cup of granulated sugar
- 4 eggs
- 1/3 cup of heavy cream
- 1 tbsp of vanilla extract
- 1/2 cup of chopped hazelnuts
- 1/2 cup of chopped almonds
- 1/2 cup of chopped pistachios
- 1/2 cup of chopped dried apricots
- 1/2 cup of chopped dried cranberries
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 1/4 cup of granulated sugar until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large 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, beating well after each addition.
6. Stir in the heavy cream and vanilla extract.
7. Fold in the chopped hazelnuts, almonds, pistachios, dried apricots, and dried cranberries.
8. Pour the mixture over the cooled crust.
9. Bake for 1 hour or until the cheesecake is set.
10. Turn off the oven and leave the cheesecake inside for another 30 minutes.
11. Remove from the oven and let it cool completely.
12. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 612
Fat: 44g
Carbohydrates: 47g
Protein: 10g
Sodium: 362mg
Sugar: 38g
Substitutions for ingredients:
- You can use digestive biscuits instead of graham crackers.
- You can use any combination of nuts and dried fruits that you like.
Variations:
- You can add a layer of chocolate ganache on top of the cheesecake.
- You can use different types of cookies for the crust, such as Oreos or shortbread cookies.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing.
- Don't overmix the cheesecake batter, or it will become too dense.
- To prevent cracking, don't open the oven door while the cheesecake is baking.
- Let the cheesecake cool completely before slicing.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Garnish the cheesecake with whipped cream and chopped nuts.
Garnishes:
Whipped cream and chopped nuts.
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, you can cover it with whipped cream or a fruit topping.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Marjolaine is a French dessert made with layers of meringue, buttercream, and nuts.
Flavor profiles:
Creamy, nutty, and slightly sweet.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French