Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 3 packages of cream cheese, softened
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 4 eggs
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1/2 cup of grated Motta cheese
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a spatula to smooth it out.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the sour cream and heavy cream until well combined.
8. Fold in the grated Motta cheese.
9. Pour the mixture into the cooled crust.
10. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
11. Place the springform pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.
12. Bake for 1 hour and 15 minutes or until the cheesecake is set.
13. Remove from the oven and let it cool to room temperature.
14. Chill in the refrigerator for at least 4 hours or overnight.
15. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe yields 8-10 servings.
Nutritional information:
Calories: 525
Fat: 41g
Saturated Fat: 23g
Cholesterol: 202mg
Sodium: 375mg
Carbohydrates: 33g
Sugar: 25g
Protein: 9g
Substitutions for ingredients:
- You can use any type of cookie crumbs for the crust instead of graham crackers.
- You can use ricotta cheese instead of Motta cheese.
Variations:
- You can add a layer of fruit or fruit compote on top of the cheesecake before serving.
- You can add a layer of chocolate ganache on top of the cheesecake before serving.
- You can add a teaspoon of lemon zest to the cheesecake mixture for a citrusy flavor.
Tips and tricks:
- Make sure all the ingredients are at room temperature before mixing.
- 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:
Let the cheesecake come to room temperature before serving.
Presentation ideas:
- Top the cheesecake with fresh berries or fruit compote.
- Dust the cheesecake with powdered sugar.
- Drizzle the cheesecake with chocolate sauce.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it's still edible. You can cover it up with toppings or serve it as is.
- If the cheesecake is too runny, it may not have baked long enough. Bake it for an additional 10-15 minutes.
Food safety advice:
- Make sure all the ingredients are fresh and not expired.
- Wash your hands and all utensils before handling food.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
Motta cheesecake is a popular dessert in Italy. It is named after the Motta brand of cheese, which is a type of ricotta cheese.
Flavor profiles:
Creamy, tangy, sweet, and slightly salty.
Serving suggestions:
Serve the cheesecake chilled with your favorite toppings.
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