Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup Modjeska candy, chopped
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat your oven to 325°F.
2. In a food processor, pulse graham cracker crumbs and 1/4 cup granulated sugar until fine. Add melted butter and pulse until combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla extract and chopped Modjeska candy.
7. Pour the mixture over the crust and smooth the top.
8. Bake for 50-60 minutes or until the center is almost set.
9. Turn off the oven and let the cheesecake cool inside for 30 minutes.
10. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. In a small saucepan, heat heavy cream until it simmers.
13. Remove from heat and add chopped Modjeska candy. Stir until melted and smooth.
14. Drizzle the Modjeska sauce over the cheesecake before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 570
Fat: 40g
Carbohydrates: 47g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Modjeska candy can be substituted with caramel candies or toffee bits.
Variations:
- Add a layer of caramel sauce on top of the crust before pouring the cheesecake mixture.
- Top the cheesecake with whipped cream and more chopped Modjeska candy.
- Use chocolate graham cracker crumbs for the crust and add chocolate chips to the cheesecake mixture.
Tips and tricks:
- Make sure the cream cheese is at room temperature before beating it to avoid lumps.
- To prevent cracks on the cheesecake, do not overbake it and let it cool slowly inside the oven.
- Use a water bath to bake the cheesecake if desired.
Storage instructions:
Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating instructions:
Let the cheesecake come to room temperature before serving. You can also warm it up in the oven for a few minutes.
Presentation ideas:
Serve the cheesecake on a cake stand and drizzle the Modjeska sauce on top. Garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream
Pairings:
Coffee, tea, or a glass of milk
Suggested side dishes:
Fresh fruit salad, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or Modjeska sauce to hide the imperfections.
- If the cheesecake is too soft, chill it longer in the refrigerator before serving.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and utensils before preparing the recipe.
Food history:
Modjeska candy is a caramel candy named after the Polish actress Helena Modjeska. It was first created in the late 1800s in Louisville, Kentucky.
Flavor profiles:
Creamy, tangy, sweet, and caramel-like.
Serving suggestions:
Serve the Modjeska cheesecake as a dessert for a special occasion or 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: Polish