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
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup peach preserves
- 1/2 cup sliced peaches
- 1/2 cup raspberry preserves
- 1/2 cup fresh raspberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
a. Preheat oven to 350°F.
b. In a food processor, pulse graham cracker crumbs and sugar until combined.
c. Add melted butter and pulse until mixture is moistened.
d. Press mixture onto the bottom of a 9-inch springform pan.
e. Bake for 10 minutes, then set aside to cool.
f. In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
g. Add eggs one at a time, beating well after each addition.
h. Pour half of the cheesecake batter onto the cooled crust.
i. In a small bowl, mix peach preserves and sliced peaches.
j. Spoon peach mixture over the cheesecake batter.
k. Pour the remaining cheesecake batter over the peach mixture.
l. Bake for 50-55 minutes or until the center is almost set.
m. Allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
n. In a small saucepan, heat raspberry preserves until melted.
o. Top cheesecake with fresh raspberries and drizzle with melted raspberry preserves.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 350°F.
Serving size:
Serves 10-12 people.
Nutritional information:
Calories: 500
Fat: 34g
Saturated Fat: 19g
Cholesterol: 175mg
Sodium: 300mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 35g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Peach preserves can be substituted with apricot preserves or mango chutney.
- Raspberry preserves can be substituted with strawberry preserves or blueberry jam.
- Fresh raspberries can be substituted with sliced strawberries or blackberries.
Variations:
- Omit the peach and raspberry preserves and top the cheesecake with fresh peaches and raspberries instead.
- Add a layer of chocolate ganache on top of the cheesecake before adding the fresh fruit.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent the cheesecake from cracking.
- Run a knife around the edge of the cheesecake before removing from the springform pan to prevent sticking.
Storage instructions:
Store cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Cheesecake can be served cold or at room temperature. To warm, place slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve cheesecake on a decorative cake stand or platter. Top with fresh raspberries and a drizzle of raspberry preserves.
Garnishes:
Fresh raspberries, mint leaves, whipped cream.
Pairings:
Pair with a glass of sparkling wine or a cup of hot tea.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream, or whipped cream.
Troubleshooting advice:
- If the cheesecake cracks, cover with whipped cream or fresh fruit to hide the imperfection.
- If the cheesecake is too soft, refrigerate for a few more hours until it sets.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces thoroughly before preparing food.
Food history:
Peach Melba is a dessert that was created by French chef Auguste Escoffier in honor of Australian opera singer Nellie Melba. The dessert consists of peaches and raspberry sauce served over vanilla ice cream.
Flavor profiles:
The Peach Melba Cheesecake is sweet and creamy with a tangy raspberry twist.
Serving suggestions:
Serve as a dessert after a dinner party or as a special treat for a family gathering.
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