Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 2 tablespoons orange juice
- 2 tablespoons orange zest
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped walnuts
- 2 tablespoons ground cinnamon
- 1/2 cup raspberry jam
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowl
- Whisk
- Spatula
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, milk, vegetable oil, orange juice, and orange zest.
4. Gradually add the flour mixture to the wet ingredients and mix until just combined. Stir in the pecans, walnuts, and cinnamon.
5. Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
6. In a small saucepan, heat the raspberry jam over low heat until it is melted and bubbly. Set aside.
7. In a large bowl, beat together the cream cheese and 1/2 cup of sugar until light and fluffy. Beat in the vanilla extract, eggs, and sour cream until just combined.
8. Spread the cream cheese mixture over the cooled cake and spread the raspberry sauce over the top.
9. Bake for an additional 25-30 minutes, or until the center is set. Allow the cake to cool completely before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 55 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 437
Fat: 24 g
Carbohydrates: 48 g
Protein: 7 g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or brown sugar.
- For the eggs, you can use flax eggs or chia eggs.
- For the milk, you can use almond milk or coconut milk.
- For the vegetable oil, you can use olive oil or avocado oil.
- For the orange juice, you can use lemon juice or lime juice.
- For the pecans, you can use almonds or walnuts.
- For the raspberry jam, you can use any other type of jam or jelly.
- For the cream cheese, you can use vegan cream cheese.
Variations:
- You can use different types of nuts in the cake batter, such as almonds, walnuts, or pistachios.
- You can use different types of jams or jellies in the raspberry sauce, such as strawberry or blueberry.
- You can add fresh or frozen raspberries to the raspberry sauce for a more intense flavor.
Tips and Tricks:
- Make sure to use softened butter and cream cheese for the best results.
- If the cake is browning too quickly, cover it with aluminum foil.
- If the raspberry sauce is too thick, add a few tablespoons of water to thin it out.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the oven at 350 degrees F for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Serve the cheesecake with fresh raspberries and a dollop of whipped cream.
- Sprinkle the top of the cheesecake with chopped nuts or chocolate chips.
Garnishes:
- Fresh raspberries
- Chopped nuts
- Chocolate chips
- Whipped cream
Pairings:
- Fresh fruit
- Ice cream
- Coffee or tea
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or orange juice to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to store the cheesecake in an airtight container in the refrigerator.
- Make sure to reheat the cheesecake in the oven before serving.
Food History:
The origin of the cheesecake is uncertain, but it is believed to have originated in ancient Greece. The first recorded cheesecake recipe dates back to the 5th century BC.
Flavor Profiles:
This cheesecake has a sweet, creamy, and nutty flavor with a hint of orange and cinnamon. The raspberry sauce adds a tart and fruity flavor.
Serving Suggestions:
- Serve the cheesecake with a scoop of ice cream or a dollop of whipped cream.
- Serve the cheesecake with fresh fruit or a fruit compote.
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