Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 24 oz of cream cheese, softened
- 1 cup of granulated sugar
- 1 tsp of vanilla extract
- 4 eggs
- 1/2 cup of Trifulin jam
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are coated with butter.
3. Press the mixture onto the bottom of the springform pan. Use a spatula to smooth it out evenly.
4. In another mixing bowl, beat the cream cheese until it becomes smooth.
5. Gradually add the sugar and vanilla extract, and continue to beat until well combined.
6. Add the eggs, one at a time, and beat well after each addition.
7. Pour the cheesecake mixture into the prepared crust.
8. Spoon the Trifulin jam on top of the cheesecake mixture.
9. Use a knife to swirl the jam into the cheesecake mixture.
10. Bake the cheesecake for 50-60 minutes, or until the center is almost set.
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 before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 567
- Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 200mg
- Sodium: 405mg
- Carbohydrates: 46g
- Fiber: 0g
- Sugar: 37g
- Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Trifulin jam can be substituted with any other fruit jam or preserve.
Variations:
- Add a tablespoon of lemon juice to the cheesecake mixture for a tangy flavor.
- Top the cheesecake with fresh berries or whipped cream.
Tips and tricks:
- Make sure the cream cheese is at room temperature before using it to make the cheesecake.
- Use a water bath to prevent the cheesecake from cracking.
- Run a knife around the edge of the cheesecake before removing it from the pan.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To serve the cheesecake warm, let it sit at room temperature for 30 minutes before reheating in the oven at 325°F for 10-15 minutes.
Presentation ideas:
- Serve the cheesecake on a cake stand or platter.
- Dust the top of the cheesecake with powdered sugar.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the cheesecake cracks, it may be due to overbaking or sudden temperature changes. To prevent this, bake the cheesecake in a water bath and let it cool to room temperature before chilling it in the refrigerator.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before and after handling food.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Sweet
- Creamy
- Tangy (if lemon juice is added)
Serving suggestions:
- Serve the cheesecake chilled or at room temperature.
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