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 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup Miguelitos chocolate chips
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
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.
3. Press the mixture onto the bottom of a 9-inch springform pan. Set aside.
4. In another mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract and sour cream.
7. Fold in the Miguelitos chocolate chips.
8. Pour the mixture into the prepared crust.
9. Bake for 50-55 minutes or until the center is almost set.
10. Turn off the oven and leave the cheesecake inside for 30 minutes.
11. Remove from the oven and let it cool completely.
12. Chill in the refrigerator for at least 4 hours or overnight.
13. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 520
Total fat: 38g
Saturated fat: 22g
Cholesterol: 170mg
Sodium: 330mg
Total carbohydrates: 39g
Dietary fiber: 1g
Sugar: 32g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt in the recipe.
- Granulated sugar can be substituted with brown sugar or honey.
- Miguelitos chocolate chips can be substituted with any other chocolate chips or chopped chocolate.
Variations:
- Add a layer of Miguelitos chocolate ganache on top of the cheesecake.
- Top the cheesecake with fresh berries or whipped cream.
- Use Oreo cookies instead of graham crackers for the crust.
- Add a tablespoon of lemon juice to the cheesecake mixture for a tangy flavor.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting the recipe.
- Use a water bath to prevent cracks on the cheesecake.
- Run a knife around the edges of the cheesecake before removing it from the pan.
- Let the cheesecake cool completely before chilling it in the refrigerator.
- Use a sharp knife to cut the cheesecake into slices.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the cheesecake come to room temperature before serving.
Presentation ideas:
Serve the cheesecake on a cake stand or plate. Top with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it's still edible. You can cover it with whipped cream or ganache.
- If the cheesecake is too brown on top, cover it with foil halfway through baking.
Food safety advice:
- Make sure all the ingredients are fresh and not expired.
- Wash your hands and all the utensils before starting the recipe.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
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, sweet, and chocolatey.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat with coffee or tea.
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