Ingredients with Measurements:
- 1 1/2 cups of crushed graham crackers
- 1/4 cup of melted butter
- 1/4 cup of sugar
- 16 oz of cream cheese, softened
- 1/2 cup of sugar
- 1/2 cup of sour cream
- 3 eggs
- 1 tsp of vanilla extract
- 1/2 cup of torró (Spanish nougat), chopped
- 1/4 cup of orange juice
- 1 tbsp of orange zest
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 graham crackers until they are finely crushed.
3. In a mixing bowl, combine the crushed graham crackers, melted butter, and 1/4 cup of sugar. Mix until well combined.
4. Press the mixture onto the bottom of the springform pan and bake for 10 minutes. Remove from the oven and let cool.
5. In a mixing bowl, beat the cream cheese and 1/2 cup of sugar until smooth.
6. Add the sour cream, eggs, and vanilla extract. Mix until well combined.
7. Fold in the chopped torró, orange juice, and orange zest.
8. Pour the mixture onto the cooled crust and bake for 45-50 minutes or until the center is set.
9. Remove from the oven and let cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 420
Total fat: 28g
Saturated fat: 16g
Cholesterol: 140mg
Sodium: 310mg
Total carbohydrates: 35g
Dietary fiber: 0g
Sugars: 26g
Protein: 7g
Substitutions for ingredients:
- Digestive biscuits can be used instead of graham crackers.
- Mascarpone cheese can be used instead of cream cheese.
- Almonds or hazelnuts can be used instead of torró.
Variations:
- Add a layer of melted chocolate on top of the cheesecake before chilling.
- Use lemon juice and zest instead of orange for a different flavor.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Run a knife around the edge of the cheesecake before removing it from the pan to prevent it from sticking.
- Let the cheesecake cool to room temperature before chilling to prevent condensation from forming on the surface.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature.
Presentation ideas:
- Top the cheesecake with whipped cream and torró crumbles.
- Serve with a side of fresh orange slices.
Garnishes:
- Whipped cream
- Torró crumbles
- Fresh orange slices
Pairings:
- A glass of sweet white wine, such as Moscato or Riesling.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with citrus vinaigrette
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, bake the cheesecake until the center is just set and let it cool to room temperature before chilling.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before preparing the recipe.
- Store the cheesecake in the refrigerator at or below 40°F.
Food history:
- Torró is a traditional Spanish nougat made with almonds, honey, and sugar. It originated in the town of Jijona in the province of Alicante.
Flavor profiles:
- The cheesecake has a creamy and tangy flavor with hints of torró and orange.
Serving suggestions:
- Serve the cheesecake as a dessert after a Spanish-inspired meal.
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Region: Spanish