Ingredients with Measurements:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- Vanilla ice cream
- Whipped cream
- Fresh mint leaves
Special equipment needed:
- Food processor
- Hand mixer or stand mixer
- Ice cream scoop
- Sundae glasses or bowls
Step-by-step instructions:
1. In a food processor, pulse graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch square baking dish. Refrigerate for 10 minutes.
2. In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add heavy cream and beat until well combined.
3. Spread the cream cheese mixture over the graham cracker crust. Refrigerate for at least 1 hour or until firm.
4. In a small saucepan, heat strawberry jam over medium heat until melted. Add sliced strawberries and stir until coated. Remove from heat and let cool.
5. To assemble the sundae, scoop vanilla ice cream into a sundae glass or bowl. Top with a slice of the cheesecake, followed by a spoonful of the strawberry mixture.
6. Repeat layering until the glass is full. Top with whipped cream and a fresh mint leaf.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
Temperature:
Refrigerate cheesecake for at least 1 hour or until firm.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 620
Total fat: 45g
Saturated fat: 26g
Cholesterol: 140mg
Sodium: 360mg
Total carbohydrates: 49g
Dietary fiber: 2g
Sugars: 37g
Protein: 7g
Substitutions for ingredients:
- Use gingersnap or chocolate cookie crumbs instead of graham cracker crumbs.
- Use raspberry or blueberry jam instead of strawberry jam.
- Use fresh raspberries or blueberries instead of strawberries.
Variations:
- Add chopped nuts or chocolate chips to the graham cracker crust.
- Top with caramel or chocolate sauce instead of strawberry mixture.
- Use different flavors of ice cream, such as strawberry or chocolate.
Tips and tricks:
- Make sure the cream cheese is softened before beating to avoid lumps.
- Use a sharp knife to cut the cheesecake into slices.
- Top with additional fresh strawberries or other fruit for added flavor and texture.
Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Cheesecake can be served cold or at room temperature.
Presentation ideas:
Serve the sundae in a clear glass to showcase the layers.
Garnishes:
Top with additional whipped cream and a fresh strawberry or mint leaf.
Pairings:
Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the cheesecake is too soft, refrigerate for longer.
- If the graham cracker crust is too crumbly, add more melted butter.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Cheesecake is believed to have originated in ancient Greece.
Flavor profiles:
Sweet, creamy, tangy, and fruity.
Serving suggestions:
Serve as a dessert or a special treat.
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