Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup tangelo juice
- 1 tsp vanilla extract
- 1 cup white chocolate chips
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat oven to 325°F (160°C).
2. In a food processor, pulse graham crackers until they become fine crumbs. Add granulated sugar and melted butter, and pulse until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using a flat-bottomed glass to press it down firmly.
4. In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Mix in sour cream, heavy cream, tangelo juice, and vanilla extract until well combined.
7. Fold in white chocolate chips.
8. Pour the mixture over the crust in the springform pan.
9. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
325°F (160°C)
Serving size:
12-14 servings
Nutritional information:
Calories: 475
Fat: 34g
Saturated Fat: 20g
Cholesterol: 135mg
Sodium: 250mg
Carbohydrates: 36g
Fiber: 0g
Sugar: 30g
Protein: 7g
Substitutions for ingredients:
- Graham crackers can be substituted with digestive biscuits or vanilla wafers.
- Tangelo juice can be substituted with orange or lemon juice.
- White chocolate chips can be substituted with dark or milk chocolate chips.
Variations:
- Add a tablespoon of tangelo zest to the cheesecake mixture for extra citrus flavor.
- Top the cheesecake with whipped cream and fresh tangelo segments.
- Use a chocolate cookie crust instead of graham cracker crust.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks on the cheesecake.
- Run a knife around the edge of the cheesecake before removing it from the springform pan.
- Let the cheesecake cool completely before slicing.
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 tangelo segments.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Whipped cream
- Fresh tangelo segments
- Mint leaves
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before starting.
Food history:
- Cheesecake is believed to have originated in ancient Greece.
Flavor profiles:
- Creamy
- Tangy
- Sweet
Serving suggestions:
- Serve as a dessert after a dinner party or special occasion.
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Taste: Citrusy, Sweet, Tangy, Creamy, Chocolatey