Ingredients with Measurements:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 3 eggs
- 1/4 cup heavy cream
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped spinach
- 6 oz smoked salmon, chopped
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In a mixing bowl, beat the cream cheese until smooth. Add in the sour cream, eggs, and heavy cream, and mix until well combined.
4. Fold in the crumbled feta cheese, chopped spinach, and smoked salmon. Season with salt and pepper to taste.
5. Pour the mixture over the cooled crust and smooth the top with a spatula.
6. Wrap the bottom of the springform pan with aluminum foil to prevent any leaks.
7. Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are lightly golden.
8. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours.
9. Once chilled, remove the cheesecake from the pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 378
Fat: 32g
Carbohydrates: 10g
Protein: 14g
Sodium: 542mg
Sugar: 4g
Substitutions for ingredients:
- Instead of smoked salmon, you can use cooked shrimp or crab meat.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of spinach, you can use kale or arugula.
Variations:
- Add chopped fresh herbs like dill or chives to the cheesecake mixture for added flavor.
- Top the cheesecake with additional smoked salmon or capers before serving.
- Use a gluten-free crust for a gluten-free version of the recipe.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing to ensure a smooth and creamy cheesecake.
- Use a water bath to prevent the cheesecake from cracking while baking.
- Let the cheesecake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cheesecake, place it in a preheated oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the cheesecake on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, capers, or additional smoked salmon.
Pairings:
Serve the cheesecake with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a mixed green salad.
Troubleshooting advice:
- If the cheesecake cracks while baking, it may be due to overmixing or overbaking. Next time, try mixing the ingredients less and baking for a shorter amount of time.
- If the cheesecake is too dense, it may be due to overmixing or not enough air being incorporated into the mixture. Next time, try mixing the ingredients less and incorporating more air into the mixture.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using. Always wash your hands and utensils before preparing food.
Food history:
The first recorded cheesecake recipe dates back to ancient Greece, where it was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Creamy, tangy, savory, and smoky.
Serving suggestions:
Serve the cheesecake as an appetizer or main dish for brunch or dinner.
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