Ingredients with Measurements:
- 2 cups of crushed graham crackers
- 1/2 cup of unsalted butter, melted
- 16 oz of cream cheese, softened
- 1 cup of cookie butter spread
- 1 cup of powdered sugar
- 1 tsp of vanilla extract
- 1/2 cup of heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well until the mixture is well combined.
2. Press the mixture into the bottom of a 9-inch springform pan. Use a flat bottomed glass to press the mixture down firmly.
3. In another mixing bowl, beat the cream cheese until it is smooth and creamy.
4. Add the cookie butter spread, powdered sugar, and vanilla extract to the cream cheese mixture. Beat until all ingredients are well combined.
5. In a separate bowl, whip the heavy cream until it forms stiff peaks.
6. Gently fold the whipped cream into the cream cheese mixture.
7. Pour the mixture into the prepared crust and smooth the top with a spatula.
8. Refrigerate the cheesecake for at least 4 hours or overnight.
9. Once the cheesecake is set, remove it from the springform pan and serve.
- Time:
Preparation time: 20 minutes
- Refrigeration time: 4 hours or overnight
Temperature:
- No baking required
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 520
- Fat: 39g
- Carbohydrates: 38g
- Protein: 6g
Substitutions for ingredients:
- Graham crackers can be substituted with any other type of cookie crumbs.
- Butter can be substituted with margarine or coconut oil.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add chopped nuts or chocolate chips to the crust for added texture.
- Use different flavors of cookie butter spread for a unique twist.
- Top the cheesecake with whipped cream and cookie crumbs.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a flat bottomed glass to press the crust down firmly.
- Refrigerate the cheesecake for at least 4 hours or overnight to ensure it sets properly.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- No reheating required.
Presentation ideas:
- Top the cheesecake with whipped cream and cookie crumbs.
- Serve with a drizzle of caramel or chocolate sauce.
Garnishes:
- Whipped cream
- Cookie crumbs
- Chocolate chips
- Caramel sauce
- Chocolate sauce
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit
- Whipped cream
- Ice cream
Troubleshooting advice:
- If the cheesecake does not set properly, refrigerate for longer.
- If the crust is too crumbly, add more melted butter.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before preparing the recipe.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Sweet
- Creamy
- Buttery
- Spiced
Serving suggestions:
- Serve chilled.
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