Ingredients with Measurements:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 16 oz of cream cheese, softened
- 1 cup of Radamer cheese, grated
- 1/2 cup of sour cream
- 3/4 cup of granulated sugar
- 3 large eggs
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan. Set aside.
4. In another mixing bowl, beat the cream cheese until smooth using an electric mixer.
5. Add the Radamer cheese, sour cream, and 3/4 cup of granulated sugar. Mix well.
6. Add the eggs one at a time, mixing well after each addition.
7. Add the vanilla extract and salt. Mix until well combined.
8. Pour the mixture onto the prepared crust.
9. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
10. Remove from the oven and let it cool to room temperature.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. Once chilled, remove from the springform pan and slice.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 32g
Saturated Fat: 18g
Cholesterol: 160mg
Sodium: 400mg
Carbohydrates: 34g
Sugar: 26g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with digestive biscuits or vanilla wafers.
- Radamer cheese can be substituted with Gouda or Edam cheese.
Variations:
- Add a layer of fruit preserves on top of the cheesecake before baking.
- Add a layer of chocolate ganache on top of the cheesecake after it has chilled.
- Top with fresh berries or whipped cream before serving.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a spatula to scrape the sides of the mixing bowl to ensure all ingredients are well combined.
- Let the cheesecake cool to room temperature before chilling to avoid condensation on the surface.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
- Dust with powdered sugar before serving.
- Top with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks, it may be overcooked or the oven temperature may be too high.
- If the cheesecake is too soft, it may not have baked long enough or may not have chilled long enough.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils before and after handling food.
Food history:
Radamer cheese is a semi-hard cheese that originated in Poland. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, tangy, nutty, and slightly sweet.
Serving suggestions:
Serve chilled as a dessert or as a snack.
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