Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 cup freshly squeezed Volkamer lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester or grater
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 onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In another mixing bowl, beat the cream cheese until smooth and creamy.
5. Gradually add in 1 cup granulated sugar, sour cream, heavy cream, and salt. Mix until well combined.
6. Add in the eggs, one at a time, mixing well after each addition.
7. Stir in the freshly squeezed Volkamer lemon juice and vanilla extract.
8. Pour the mixture onto the cooled crust.
9. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and let the cheesecake cool inside for 30 minutes.
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 or overnight.
13. Before serving, garnish with lemon zest or whipped cream if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Chilling time: 4 hours or overnight
5. Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 525
Fat: 38g
Saturated Fat: 22g
Cholesterol: 185mg
Sodium: 358mg
Carbohydrates: 41g
Sugar: 32g
Protein: 7g
Substitutions for ingredients:
- Regular lemon juice can be used instead of Volkamer lemon juice.
- Mascarpone cheese can be substituted for cream cheese.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add blueberries or strawberries to the cheesecake batter for a fruity twist.
- Use a chocolate graham cracker crust instead of a regular one.
- Top the cheesecake with a lemon glaze or fruit compote.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter to avoid cracking.
- 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:
The cheesecake can be served chilled or at room temperature. Do not microwave the cheesecake as it will affect the texture.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Garnish with lemon slices or whipped cream.
Garnishes:
Lemon zest, whipped cream, fresh berries, fruit compote.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, mixed greens salad, or roasted vegetables.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote to hide the imperfections.
- If the cheesecake is too dense, make sure all ingredients are at room temperature before mixing.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before handling food.
Food history:
Volkamer lemon is a rare and prized variety of lemon that is native to Italy. It is known for its sweet and tangy flavor and is often used in desserts and cocktails.
Flavor profiles:
Creamy, tangy, sweet, and lemony.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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