Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 package Oblaat vanilla wafers
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat oven to 325°F (160°C).
2. In a food processor, pulse the Oblaat vanilla wafers until they are finely ground.
3. In a mixing bowl, combine the ground Oblaat vanilla wafers, graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.
4. Press the mixture into the bottom of the springform pan and up the sides.
5. In a separate mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth.
6. Add the eggs, one at a time, beating well after each addition.
7. Mix in the vanilla extract, sour cream, and heavy cream until well combined.
8. Pour the mixture into the prepared crust.
9. Bake for 50-60 minutes, or until the center is almost set.
10. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
11. Once chilled, remove the cheesecake from the springform pan and place it on a serving dish.
12. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Total time: 5 hours (including chilling time)
5. Temperature:
Preheat oven to 325°F (160°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 670
Fat: 49g
Saturated Fat: 28g
Cholesterol: 215mg
Sodium: 420mg
Carbohydrates: 50g
Fiber: 0g
Sugar: 39g
Protein: 10g
Substitutions for ingredients:
- Oblaat vanilla wafers can be substituted with any other vanilla wafer or cookie.
- Graham cracker crumbs can be substituted with any other type of cookie crumbs.
- Sour cream can be substituted with Greek yogurt.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add fresh fruit or fruit compote as a topping.
- Add chocolate chips or cocoa powder to the cheesecake mixture for a chocolate twist.
- Add a layer of caramel or chocolate sauce between the crust and cheesecake mixture.
Tips and tricks:
- Make sure all 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 refrigerating to prevent condensation from forming on the surface.
- Use a sharp knife to cut the cheesecake into clean slices.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature. Do not microwave the cheesecake as it will become rubbery.
Presentation ideas:
- Top the cheesecake with fresh fruit or fruit compote.
- Dust the cheesecake with powdered sugar.
- Drizzle caramel or chocolate sauce over the cheesecake.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
- Mint leaves
Pairings:
- Coffee
- Tea
- Hot cocoa
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 imperfection.
- If the cheesecake is too dense, make sure all ingredients are at room temperature before mixing.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Store the cheesecake in the refrigerator at all times.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
This Oblaat vanilla cheesecake has a creamy and rich vanilla flavor with a buttery graham cracker crust.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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