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 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 vanilla beans, scraped
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper.
4. Bake the crust for 10 minutes, then set aside to cool.
5. In a separate mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth.
6. Add the eggs one at a time, mixing well after each addition.
7. Add the sour cream, heavy cream, vanilla beans, and vanilla extract. Mix until well combined.
8. Pour the mixture into the cooled crust.
9. Bake for 50-60 minutes or until the center is almost set.
10. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
11. Remove from the oven and let cool completely.
12. Chill in the refrigerator for at least 4 hours or overnight.
13. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 5 hours (including chilling time)
Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories per serving: 480
Total Fat: 35g
Saturated Fat: 20g
Cholesterol: 155mg
Sodium: 290mg
Total Carbohydrates: 36g
Dietary Fiber: 0g
Sugars: 27g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with digestive biscuits or vanilla wafers.
- Heavy cream can be substituted with whipping cream or half-and-half.
- Vanilla beans can be substituted with 2 tsp of vanilla extract.
Variations:
- Add a fruit topping such as strawberry or blueberry compote.
- Add a chocolate drizzle on top.
- Use a chocolate crust instead of graham cracker crust.
Tips and Tricks:
- Make sure all ingredients are at room temperature before mixing.
- Use a water bath to prevent cracking.
- Let the cheesecake cool completely before chilling in the refrigerator.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Serve chilled.
Presentation Ideas:
- Top with whipped cream and fresh berries.
- Dust with powdered sugar.
Garnishes:
- Fresh berries
- Mint leaves
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Dessert wine
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or fruit topping.
- If the cheesecake is undercooked, return it to the oven and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before preparing the cheesecake.
- Store the cheesecake in the refrigerator at all times.
Food History:
Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Creamy, sweet, and vanilla-infused.
Serving Suggestions:
Serve chilled with whipped cream and fresh berries.
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