Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz. each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup nonpareils
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
3. Line the bottom of the springform pan with parchment paper. Press the graham cracker mixture into the bottom of the pan.
4. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Fold in the nonpareils.
8. Pour the mixture over the graham cracker crust.
9. Bake for 50-60 minutes or until the center is almost set.
10. Remove from the oven and let cool for 10 minutes.
11. Run a knife around the edge of the cheesecake to loosen it from the pan.
12. Chill in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 40g
Saturated Fat: 23g
Cholesterol: 200mg
Sodium: 400mg
Carbohydrates: 43g
Sugar: 34g
Protein: 8g
Substitutions for ingredients:
- You can use digestive biscuits instead of graham crackers.
- You can use rainbow sprinkles instead of nonpareils.
Variations:
- You can add lemon zest to the cheesecake mixture for a citrusy twist.
- You can add a layer of fruit compote on top of the cheesecake before serving.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing.
- Do not overmix the cheesecake mixture as it can cause cracks.
- Let the cheesecake cool before removing it from the pan to prevent it from breaking.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- You can serve the cheesecake cold or at room temperature.
Presentation ideas:
- Dust the top of the cheesecake with powdered sugar before serving.
- Add a dollop of whipped cream on top of each slice.
Garnishes:
- Fresh berries
- Mint leaves
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, you can cover it with whipped cream or fruit compote.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy
- Sweet
- Crunchy
Serving suggestions:
- Serve the cheesecake as a dessert after dinner.
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Taste: Creamy, Sweet, Rich, Chocolatey, Nutty