Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 32 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- 1/4 cup water
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and granulated sugar until combined. Add the melted butter and pulse until the mixture resembles wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool.
4. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
5. Add the eggs one at a time, beating well after each addition.
6. Beat in the heavy cream, vanilla extract, and salt until combined.
7. Pour the cheesecake mixture into the cooled crust.
8. In a small saucepan, combine the sliced strawberries, strawberry jam, and water. Cook over medium heat until the strawberries are soft and the mixture has thickened, about 10 minutes.
9. Pour the strawberry mixture over the cheesecake mixture and swirl with a knife.
10. Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 570
Fat: 41g
Saturated Fat: 23g
Cholesterol: 196mg
Sodium: 398mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 35g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Heavy cream can be substituted with sour cream or Greek yogurt.
- Strawberry jam can be substituted with raspberry or blueberry jam.
Variations:
- Use different fruits for the topping, such as blueberries, raspberries, or peaches.
- Add a layer of chocolate ganache on top of the crust before adding the cheesecake mixture.
- Add a tablespoon of lemon zest to the cheesecake mixture for a tangy twist.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator 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 the cheesecake chilled.
Presentation ideas:
- Top with fresh strawberries and whipped cream.
- Dust with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too soft, bake it for an additional 10-15 minutes.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before preparing food.
Food history:
Cheesecake has been around since ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake originated in New York City in the 1900s.
Flavor profiles:
Creamy, sweet, tangy, and fruity.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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