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
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- Whipped cream and additional sliced strawberries for topping
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
a. Preheat oven to 325°F.
b. In a food processor, pulse graham cracker crumbs, melted butter, and 1/4 cup sugar until combined.
c. Press mixture onto the bottom of the springform pan and bake for 10 minutes. Remove from oven and let cool.
d. In a large bowl, beat cream cheese and 1 cup sugar until smooth.
e. Add eggs one at a time, beating well after each addition.
f. Mix in vanilla extract, sour cream, and heavy cream until well combined.
g. Fold in sliced strawberries and strawberry jam.
h. Pour mixture onto the cooled crust and bake for 1 hour or until the edges are set and the center is slightly jiggly.
i. Turn off the oven and let the cheesecake cool inside for 30 minutes.
j. Remove from oven and let cool completely before refrigerating for at least 4 hours or overnight.
k. Before serving, top with whipped cream and additional sliced strawberries.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 620
Fat: 46g
Saturated Fat: 26g
Cholesterol: 222mg
Sodium: 422mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 35g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or chocolate cookies.
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt in the recipe.
- Fresh strawberries can be substituted with frozen strawberries, but thaw and drain them before using.
Variations:
- Replace strawberries with other berries such as raspberries, blueberries, or blackberries.
- Add a layer of chocolate ganache or caramel sauce on top of the crust before pouring the cheesecake mixture.
- Make a no-bake version by using a premade graham cracker crust and mixing the cheesecake filling with whipped cream instead of eggs.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing to prevent lumps and ensure a smooth texture.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- Let the cheesecake cool completely before refrigerating to prevent condensation on the surface.
Storage instructions:
Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve on a cake stand or plate and decorate with whipped cream and fresh strawberries.
Garnishes:
Whipped cream and fresh strawberries.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks on the surface, cover it with whipped cream or fruit to hide the imperfection.
- If the cheesecake is too soft, bake it for a few more minutes or let it cool longer in the oven.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before handling food.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake with cream cheese was invented in the United States in the early 1900s.
Flavor profiles:
Creamy, tangy, sweet, and fruity.
Serving suggestions:
Serve as a dessert for special occasions or as a sweet treat any time of the year.
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