Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup Milkette milk
- 3 large eggs
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are moistened.
3. Press the crumb mixture into the bottom of a 9-inch springform pan. Use a flat bottomed glass to press the crumbs firmly and evenly.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a separate mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
6. Add the sour cream, Milkette milk, and vanilla extract to the cream cheese mixture. Mix well.
7. Add the eggs one at a time, beating well after each addition.
8. Pour the cheesecake batter into the prepared crust.
9. Wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping in.
10. Place the cheesecake in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the springform pan.
11. Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
12. Turn off the oven and leave the cheesecake inside for 10 minutes.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 18g
Cholesterol: 155mg
Sodium: 350mg
Carbohydrates: 35g
Sugar: 27g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Milkette milk can be substituted with regular whole milk or heavy cream.
Variations:
- Add 1/2 cup of fresh berries or fruit puree to the cheesecake batter for a fruity twist.
- Top the cheesecake with whipped cream and fresh fruit before serving.
- Use chocolate graham cracker crumbs for a chocolatey crust.
Tips and Tricks:
- Make sure all the ingredients are at room temperature before mixing to prevent lumps in the batter.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Run a knife around the edges of the cheesecake before removing the springform pan to prevent any sticking.
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 platter. Top with whipped cream and fresh fruit for a pop of color.
Garnishes:
Fresh fruit, whipped cream, chocolate shavings, or caramel sauce.
Pairings:
Coffee, tea, or a glass of Milkette milk.
Suggested Side Dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too dense, make sure all the ingredients are at room temperature before mixing.
Food Safety Advice:
- Make sure all the ingredients are fresh and not expired.
- Store the cheesecake in the refrigerator to prevent spoilage.
Food History:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Creamy, tangy, and sweet.
Serving Suggestions:
Serve the cheesecake chilled with a dollop of whipped cream and fresh fruit.
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