Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup grated Mutschli cheese
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a food processor, pulse graham cracker crumbs and sugar until combined. Add melted butter and pulse until mixture is moistened.
3. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and heavy cream.
5. Pour cheesecake mixture over the cooled crust. Bake for 50-60 minutes or until the center is almost set.
6. Remove cheesecake from oven and let cool for 10 minutes. Sprinkle grated Mutschli cheese on top of the cheesecake.
7. Return cheesecake to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
8. Remove cheesecake from oven and let cool completely. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 542
Fat per serving: 41g
Saturated fat per serving: 24g
Cholesterol per serving: 200mg
Sodium per serving: 347mg
Carbohydrates per serving: 36g
Fiber per serving: 0g
Sugar per serving: 29g
Protein per serving: 10g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafer cookies.
- Mutschli cheese can be substituted with any semi-hard cheese such as Gruyere or Emmental.
Variations:
- Add a layer of fruit preserves or fresh fruit on top of the cheesecake before adding the Mutschli cheese.
- Substitute the graham cracker crust with an Oreo cookie crust.
- Add a tablespoon of lemon zest to the cheesecake mixture for a tangy flavor.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool completely before adding the Mutschli cheese to prevent it from melting too quickly.
Storage Instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Cheesecake can be served cold or at room temperature. To reheat, place in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve on a cake stand or platter and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chocolate shavings, or chopped nuts.
Pairings:
Pair with a glass of white wine or a cup of coffee.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. Try using a water bath next time and let it cool gradually.
- If the cheesecake is too dense, it may have been overmixed or overcooked. Try mixing the ingredients less and reducing the cooking time.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces before preparing food.
Food History:
Cheesecake has been around since ancient Greece and was often served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Creamy, sweet, and tangy with a nutty flavor from the Mutschli cheese.
Serving Suggestions:
Serve as a dessert or as a sweet brunch dish.
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Region: Swiss