Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz. mascarpone cheese, room temperature
- 16 oz. cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Food processor (optional)
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a flat bottomed glass to press the mixture down firmly.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a separate mixing bowl, beat the mascarpone cheese and cream cheese together until smooth.
6. Add in 1 cup granulated sugar and beat until well combined.
7. Add in the eggs, one at a time, beating well after each addition.
8. Mix in the vanilla extract and flour until just combined.
9. Finally, add in the heavy cream and mix until the batter is smooth and creamy.
10. Pour the batter over the cooled crust in the springform pan.
11. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight.
14. When ready to serve, remove the cheesecake from the springform pan and slice into desired portions.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 580
Fat: 45g
Saturated Fat: 26g
Cholesterol: 215mg
Sodium: 300mg
Carbohydrates: 37g
Sugar: 29g
Protein: 9g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers.
- You can use regular cream cheese instead of mascarpone cheese.
- Instead of heavy cream, you can use sour cream or Greek yogurt.
Variations:
- Add in 1/2 cup of your favorite fruit puree to the cheesecake batter for a fruity twist.
- Top the cheesecake with fresh berries or a fruit compote.
- Add in 1/4 cup of cocoa powder to the cheesecake batter for a chocolatey version.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks from forming on the cheesecake.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
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:
Top the cheesecake with fresh berries or a fruit compote.
Garnishes:
Fresh berries, fruit compote, whipped cream.
Pairings:
Coffee, tea, or a glass of dessert wine.
Suggested Side Dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting Advice:
- If the cheesecake cracks, it's still edible but may not look as pretty. You can cover the cracks with whipped cream or fruit.
- If the cheesecake is overcooked, it may become dry and crumbly. Make sure to check the cheesecake at the 60-minute mark to prevent overcooking.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils thoroughly before starting.
Food History:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Creamy, tangy, sweet.
Serving Suggestions:
Serve the cheesecake chilled with a dollop of whipped cream and fresh berries on top.
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Region: Italian