Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup raspberry jam
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
3. Press the graham cracker mixture into the bottom of the springform pan.
4. Bake for 10 minutes.
5. In a large bowl, beat cream cheese and 1/2 cup sugar until light and fluffy.
6. Add eggs, one at a time, beating until just blended.
7. Add vanilla extract and sour cream and beat until smooth.
8. Pour cream cheese mixture over the graham cracker crust.
9. Drop spoonfuls of raspberry jam over the top of the cream cheese mixture.
8. Swirl the raspberry jam with a knife.
9. Bake for 40 minutes.
10. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 339
Fat: 22g
Carbohydrates: 30g
Protein: 5g
Substitutions for Ingredients
- Graham cracker crumbs: You can use any type of crushed cookie crumbs, such as vanilla wafers or gingersnaps.
- Raspberry jam: You can substitute with any type of jam or jelly.
Variations:
- You can add 1/2 cup of chopped nuts to the graham cracker crust for an added crunch.
- You can add 1/2 cup of chocolate chips to the cream cheese mixture for a chocolatey twist.
Tips and Tricks:
- Make sure the cream cheese is softened before adding it to the bowl.
- Make sure the eggs are at room temperature before adding them to the cream cheese mixture.
- Don’t overmix the cream cheese mixture or it will become too runny.
Storage Instructions:
This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
This cheesecake can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
This cheesecake can be served with fresh raspberries and a dollop of whipped cream.
Garnishes:
This cheesecake can be garnished with fresh raspberries, chopped nuts, or a drizzle of chocolate sauce.
Pairings:
This cheesecake pairs well with a glass of sparkling wine or a cup of coffee.
Suggested Side Dishes:
This cheesecake can be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
If the cheesecake is too runny, bake it for an additional 10 minutes.
Food Safety Advice:
This cheesecake should be stored in the refrigerator and consumed within 5 days.
Food History:
The London cheesecake is a classic British dessert that dates back to the 19th century.
Flavor Profiles:
This cheesecake has a creamy and sweet flavor with a hint of raspberry.
Serving Suggestions:
This cheesecake can be served as a dessert or as a snack.
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