Ingredients with Measurements:
- 2 cups crushed Trefoil cookies
- 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
- 1/4 cup all-purpose flour
- 1/2 cup strawberry jam
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 Trefoil cookies until they are finely crushed.
3. In a mixing bowl, combine the crushed cookies and melted butter until well mixed.
4. Press the mixture onto the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes, then remove from the oven and let cool.
6. In a large mixing bowl, beat the cream cheese until smooth.
7. Add the sugar and vanilla extract, and beat until well combined.
8. Add the eggs one at a time, beating well after each addition.
9. Add the sour cream and flour, and beat until the mixture is smooth.
10. Pour the cheesecake mixture over the cooled crust.
11. Drop spoonfuls of strawberry jam over the cheesecake mixture.
12. Use a knife to swirl the jam into the cheesecake mixture.
13. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 520
Total fat: 38g
Saturated fat: 21g
Cholesterol: 195mg
Sodium: 330mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugars: 28g
Protein: 8g
Substitutions for ingredients:
- Graham crackers can be used instead of Trefoil cookies.
- Raspberry or blueberry jam can be used instead of strawberry jam.
Variations:
- Add a tablespoon of lemon zest to the cheesecake mixture for a tangy twist.
- Top the cheesecake with fresh berries before serving.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake mixture.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
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 the cheesecake with whipped cream and fresh berries.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
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 brown on top, cover it with foil while baking.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and utensils before preparing the cheesecake.
Food history:
Cheesecake has been enjoyed since ancient Greece and Rome. The first recorded recipe for cheesecake dates back to 230 AD.
Flavor profiles:
Sweet, creamy, tangy, and fruity.
Serving suggestions:
Serve the Sweet Trefoil Cheesecake as a dessert for a special occasion or as a sweet treat for any day.
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