Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup sugarloaf pineapple, diced
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan. Set aside.
4. In another mixing bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Add the sour cream and heavy cream. Mix until well combined.
7. Fold in the diced sugarloaf pineapple.
8. Pour the mixture into the prepared crust.
9. Bake for 1 hour or until the center is set.
10. Remove from the oven and let cool to room temperature.
11. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 590
Fat: 44g
Saturated Fat: 25g
Cholesterol: 215mg
Sodium: 360mg
Carbohydrates: 43g
Fiber: 0g
Sugar: 36g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Sugarloaf pineapple can be substituted with canned pineapple chunks or fresh pineapple.
Variations:
- Add 1/2 cup of shredded coconut to the cheesecake mixture for a tropical twist.
- Substitute the sugarloaf pineapple with diced mango for a different flavor profile.
- Top the cheesecake with whipped cream and additional diced pineapple before serving.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake.
- Use a food processor to crush the graham crackers for a finer texture.
- To prevent cracks in the cheesecake, wrap the springform pan with aluminum foil before baking.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Serve the cheesecake chilled. Do not reheat.
Presentation Ideas:
Serve the cheesecake on a cake stand and garnish with fresh pineapple slices.
Garnishes:
Fresh pineapple slices, whipped cream, shredded coconut.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
Fresh fruit salad, green salad.
Troubleshooting Advice:
If the cheesecake cracks, it is still edible. Simply cover the cracks with whipped cream or fruit.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils thoroughly before preparing the cheesecake.
Food History:
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Sweet, tangy, creamy.
Serving Suggestions:
Serve as a dessert or as a sweet treat with afternoon tea.
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