Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 32 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
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 well.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture down firmly.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Gradually add in the 1 1/2 cups granulated sugar, beating until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Stir in the vanilla extract and sour cream.
9. Pour the cheesecake mixture into the prepared crust.
10. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.
11. Place the springform pan into a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
12. Bake the cheesecake for 1 hour and 15 minutes, or until the center is almost set.
13. Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 580
Fat per serving: 44g
Carbohydrates per serving: 40g
Protein per serving: 10g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add a fruit topping such as strawberry or blueberry.
- Add a chocolate drizzle on top.
- Add a layer of caramel sauce.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- Let the cheesecake cool to room temperature 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:
Serve the cheesecake on a cake stand and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, green salad.
Troubleshooting advice:
- If the cheesecake cracks on the surface, it may have been overbaked or cooled too quickly. Try baking it for a shorter time or letting it cool more slowly.
- If the cheesecake is too dense, it may have been overmixed. Mix the ingredients until just combined.
Food safety advice:
- Make sure to wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.
- Store the cheesecake in the refrigerator to prevent spoilage.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Creamy, sweet, and tangy.
Serving suggestions:
Serve chilled with a cup of coffee or tea.
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