Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups tvorog cheese (or farmer's cheese)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fresh berries, for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Mix well and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat tvorog cheese and sugar with an electric mixer until smooth. Add eggs one at a time, beating well after each addition.
4. Add sour cream, flour, vanilla extract, and salt. Beat until well combined.
5. Pour the mixture over the cooled crust and smooth the top with a spatula.
6. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
7. Turn off the oven and let the cheesecake cool inside for 30 minutes.
8. Remove from the oven and run a knife around the edges of the cheesecake to loosen it from the pan.
9. Chill in the refrigerator for at least 4 hours or overnight.
10. Serve chilled with fresh berries on top.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Total time: 5 hours (including chilling time)
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 240mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 32g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with digestive biscuits or any other cookie crumbs.
- Tvorog cheese can be substituted with farmer's cheese or ricotta cheese.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add lemon zest and juice for a lemon-flavored cheesecake.
- Add cocoa powder and chocolate chips for a chocolate-flavored cheesecake.
- Add pumpkin puree and pumpkin pie spice for a pumpkin-flavored cheesecake.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Do not overmix the batter to avoid cracking.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool inside the oven to avoid sudden temperature changes.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
- Cover with plastic wrap or aluminum foil to prevent drying out.
Reheating instructions:
- Tvorog cheesecake is best served chilled.
- If you want to serve it warm, let it sit at room temperature for 30 minutes before reheating in the oven at 325°F for 10 minutes.
Presentation ideas:
- Top with fresh berries or fruit compote.
- Dust with powdered sugar or cocoa powder.
- Pipe whipped cream on top.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote.
- If the cheesecake is too dense, reduce the amount of flour or add more sour cream.
Food safety advice:
- Make sure all the ingredients are fresh and not expired.
- Wash your hands and all the utensils before starting.
- Store the cheesecake in the refrigerator at all times.
Food history:
- Tvorog cheesecake is a popular dessert in Russia and Eastern Europe.
- Tvorog cheese is a type of fresh cheese made from cow's milk.
Flavor profiles:
- Creamy
- Sweet
- Tangy
Serving suggestions:
- Serve chilled with fresh berries on top.
- Cut into small squares for a party or potluck.
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Region: Russian