Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Add 1 cup granulated sugar and cornstarch to the cream cheese mixture. Beat until well combined.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the heavy cream, sour cream, and vanilla extract. Beat until smooth.
8. Pour the mixture over the cooled crust.
9. Bake for 1 hour or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
11. Remove the cheesecake from the oven and let it cool completely on a wire rack.
12. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 43g
Saturated Fat: 25g
Cholesterol: 200mg
Sodium: 390mg
Carbohydrates: 43g
Sugar: 33g
Protein: 8g
Substitutions for ingredients:
- You can use digestive biscuits instead of graham crackers for the crust.
- You can use light cream cheese and sour cream to reduce the fat content.
Variations:
- You can add lemon zest or juice to the cheesecake mixture for a citrusy flavor.
- You can add chocolate chips or cocoa powder to the cheesecake mixture for a chocolatey flavor.
- You can top the cheesecake with fresh fruit or fruit compote.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Do not overmix the cheesecake mixture as it can cause cracks.
- Use a water bath to prevent cracks in the cheesecake.
- Run a knife around the edge of the cheesecake before removing it from the pan to prevent sticking.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Let the cheesecake come to room temperature before serving.
Presentation ideas:
- Top the cheesecake with whipped cream and fresh fruit.
- Dust the cheesecake with powdered sugar.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cheesecake cracks, you can cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too soft, you can refrigerate it for a few more hours.
Food safety advice:
- Make sure all the ingredients are fresh and not expired.
- Wash your hands and all the utensils before starting.
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy
- Sweet
- Tangy
Serving suggestions:
- Serve the cheesecake chilled.
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