Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup teaberry syrup
- 1/4 cup teaberry jam
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crumbs down firmly.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar with an electric mixer until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the sour cream, heavy cream, vanilla extract, teaberry syrup, and teaberry jam until well combined.
8. Pour the mixture over the cooled crust and smooth the top with a rubber spatula.
9. Wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping in during baking.
10. Place the cheesecake in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the springform pan.
11. Bake the cheesecake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
12. Turn off the oven and let the cheesecake cool inside for 30 minutes.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories per serving: 510
Total fat: 38g
Saturated fat: 22g
Cholesterol: 174mg
Sodium: 295mg
Total carbohydrates: 36g
Dietary fiber: 0g
Total sugars: 28g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Teaberry syrup and jam can be substituted with raspberry or strawberry syrup and jam.
Variations:
- Add a teaspoon of lemon zest to the cheesecake mixture for a tangy twist.
- Top the cheesecake with fresh teaberries or other berries for a colorful finish.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth and creamy cheesecake.
- Use a water bath to prevent the cheesecake from cracking during baking.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To serve, remove the cheesecake from the refrigerator and let it sit at room temperature for 30 minutes before slicing.
Presentation ideas:
Serve the cheesecake on a cake stand or platter and garnish with fresh teaberries or other berries.
Garnishes:
Fresh teaberries or other berries
Pairings:
Serve the cheesecake with a hot cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks during baking, don't worry! Simply cover the cracks with whipped cream or fresh fruit before serving.
- If the cheesecake is too soft or runny, it may not have baked long enough. Return it to the oven for an additional 10-15 minutes.
Food safety advice:
Make sure to wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping in during baking.
Food history:
Teaberries are a type of wild berry that grow in the northeastern United States. They have a unique flavor that is both sweet and slightly minty, making them a popular ingredient in desserts and candies.
Flavor profiles:
This teaberry cheesecake has a creamy and tangy flavor with a subtle hint of mint.
Serving suggestions:
Serve this teaberry cheesecake as a sweet and refreshing dessert after a hearty meal.
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