Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 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 smooth peanut butter
- 1/2 cup strawberry jelly
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
Step-by-step instructions:
a. Preheat oven to 350°F.
b. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix well.
c. Press the mixture onto the bottom of the springform pan.
d. In another mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth.
e. Add eggs one at a time, beating well after each addition.
f. Stir in peanut butter until well combined.
g. Pour half of the cheesecake mixture onto the crust.
h. Drop spoonfuls of jelly on top of the cheesecake mixture.
i. Pour the remaining cheesecake mixture on top of the jelly.
j. Bake for 50-55 minutes or until the center is almost set.
k. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
l. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Total time: 5 hours (including chilling time)
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 460
Total fat: 34g
Saturated fat: 17g
Cholesterol: 135mg
Sodium: 330mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugars: 23g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed Oreo cookies or digestive biscuits.
- Smooth peanut butter can be substituted with crunchy peanut butter or almond butter.
- Strawberry jelly can be substituted with any other flavor of jelly or jam.
Variations:
- Use Nutella instead of peanut butter for a chocolatey twist.
- Use raspberry jam instead of strawberry for a different flavor.
- Add chopped peanuts on top of the cheesecake for added crunch.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a rubber spatula to scrape the sides of the bowl while mixing to ensure all ingredients are well combined.
- Run a knife around the edges of the cheesecake before removing it from the pan to avoid sticking.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with whipped cream and fresh strawberries.
- Drizzle melted chocolate on top of the cheesecake.
Garnishes:
- Fresh strawberries
- Chopped peanuts
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate cake
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or cooled too quickly. To prevent this, bake the cheesecake until the center is almost set and allow it to cool to room temperature before refrigerating.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator at all times.
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Creamy, sweet, nutty, and fruity.
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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