Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup Meyer lemon juice
- 1 tbsp Meyer lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Zester
- Citrus juicer
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 into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the mixture firmly and evenly into the pan.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
6. Add the 1 cup granulated sugar and beat until well combined.
7. Beat in the eggs, one at a time, until fully incorporated.
8. Add the sour cream, heavy cream, Meyer lemon juice, Meyer lemon zest, vanilla extract, and salt. Beat until well combined.
9. Pour the cheesecake mixture over the cooled crust.
10. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and leave the cheesecake inside for another 10 minutes.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
14. To serve, remove the cheesecake from the springform pan and slice into wedges.
Time:
Preparation time: 30 minutes
Cooking time: 60 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 560
Total fat: 43g
Saturated fat: 25g
Cholesterol: 220mg
Sodium: 380mg
Total carbohydrates: 36g
Dietary fiber: 0g
Sugar: 30g
Protein: 9g
Substitutions for ingredients:
- Regular lemon juice and zest can be used instead of Meyer lemon.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Heavy cream can be substituted with whipping cream.
Variations:
- Add a layer of raspberry or blueberry sauce on top of the cheesecake before serving.
- Top the cheesecake with whipped cream and fresh berries.
- Use a chocolate cookie crust instead of graham cracker crust.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
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 whipped cream and fresh berries.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit sauce to hide the imperfections.
- If the cheesecake is too soft, chill it in the refrigerator for a few more hours.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before handling food.
Food history:
- Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
- The modern cheesecake we know today originated in New York in the 1900s.
Flavor profiles:
- Creamy
- Tangy
- Sweet
- Citrusy
Serving suggestions:
- Serve as a dessert after a dinner party or special occasion.
- Bring to a potluck or picnic.
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