Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup moose milk
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- 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 sugar. Mix well until the mixture resembles wet sand.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and 1 1/2 cups sugar with an electric mixer until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the moose milk, vanilla extract, and flour until well combined.
7. Pour the mixture over the cooled crust and smooth the top with a spatula.
8. Bake for 1 hour or until the cheesecake is set and the edges are lightly golden.
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. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 325°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 460
- Total fat: 31g
- Saturated fat: 18g
- Cholesterol: 160mg
- Sodium: 300mg
- Total carbohydrates: 40g
- Dietary fiber: 0g
- Sugars: 32g
- Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with any other type of cookie crumbs.
- Unsalted butter can be substituted with salted butter, but adjust the amount of added salt accordingly.
- Granulated sugar can be substituted with brown sugar or honey.
- Moose milk can be substituted with cow's milk or any other type of milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruits to the crust mixture for added texture and flavor.
- Top the cheesecake with whipped cream, fresh berries, or caramel sauce.
- Use different extracts such as almond or lemon instead of vanilla.
Tips and Tricks:
- Make sure all the ingredients are at room temperature before mixing to ensure a smooth and creamy cheesecake.
- Do not overmix the batter as it can cause the cheesecake to crack.
- To prevent cracks, place a shallow pan of water on the bottom rack of the oven while baking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator 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:
- Let the cheesecake come to room temperature before serving.
- To warm up the cheesecake, place it in a preheated oven at 325°F for 10-15 minutes.
Presentation Ideas:
- Serve the cheesecake on a cake stand or platter.
- Garnish with fresh berries, whipped cream, or chocolate shavings.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Caramel sauce
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too dense, reduce the baking time or add more liquid ingredients such as milk or sour cream.
Food Safety Advice:
- Always wash your hands and utensils before handling food.
- Make sure the cheesecake is fully cooked before serving.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food History:
- Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
- The first recorded cheesecake recipe was written by the Roman politician Marcus Cato in the 2nd century BC.
Flavor Profiles:
- Creamy
- Sweet
- Tangy
Serving Suggestions:
- Serve the cheesecake chilled or at room temperature.
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