Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup powidl (plum butter)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a separate mixing bowl, beat cream cheese and 1 1/4 cups granulated sugar until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla extract and sour cream.
7. Pour the mixture over the crust and bake for 50-55 minutes or until the center is almost set.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Spread powidl on top of the cheesecake before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 350°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 590
Fat: 43g
Carbohydrates: 45g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Plum butter can be substituted with any fruit preserves or jam.
Variations:
- Add a layer of fruit on top of the cheesecake before spreading the powidl.
- Use a different flavor of fruit preserves or jam.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix the cheesecake batter to prevent cracking.
- To prevent the cheesecake from cracking, place a pan of hot water on the bottom rack of the oven while baking.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature.
Presentation ideas:
Serve the cheesecake on a cake stand or plate.
Garnishes:
Garnish with fresh fruit or whipped cream.
Pairings:
Pair with a cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
If the cheesecake cracks, cover it with whipped cream or fruit.
Food safety advice:
Make sure to use pasteurized eggs to prevent foodborne illness.
Food history:
Cheesecake has been enjoyed since ancient Greece.
Flavor profiles:
The cheesecake is creamy and sweet with a tangy finish from the sour cream.
Serving suggestions:
Serve the cheesecake as a dessert after a meal.
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Region: Austrian