Ingredients with Measurements:
- 2 cups of wafer crumbs
- 1/3 cup of sugar
- 1/2 cup of unsalted butter, melted
- 24 oz of cream cheese, softened
- 1 cup of sugar
- 3 eggs
- 1 tsp of vanilla extract
- 1/4 cup of all-purpose flour
- 1/2 cup of sour cream
Special equipment needed:
- 9-inch springform pan
- Food processor or plastic bag and rolling pin
- Electric mixer
- Mixing bowls
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a mixing bowl, combine the wafer crumbs, 1/3 cup of sugar, and melted butter. Mix well.
c. Press the mixture onto the bottom of the springform pan, making sure it is evenly distributed.
d. Bake the crust for 10 minutes, then set it aside to cool.
e. In another mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
f. Add the eggs one at a time, beating well after each addition.
g. Mix in the vanilla extract and flour.
h. Fold in the sour cream.
i. Pour the mixture over the cooled crust.
j. Bake the cheesecake for 45-50 minutes or until the center is almost set.
k. Turn off the oven and let the cheesecake cool inside for 30 minutes.
l. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
m. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
n. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes one 9-inch cheesecake, which serves 8-10 people.
Nutritional information:
Calories: 540
Fat: 42g
Saturated Fat: 24g
Cholesterol: 190mg
Sodium: 390mg
Carbohydrates: 35g
Sugar: 28g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of wafer crumbs.
- Salted butter can be used instead of unsalted butter.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add fruit toppings such as strawberries or blueberries.
- Add chocolate chips to the cheesecake mixture.
- Use different types of cookies for the crust, such as Oreo or gingersnap cookies.
Tips and tricks:
- Make sure the cream cheese is softened before using it.
- Use a food processor to make the wafer crumbs quickly and easily.
- Let the cheesecake cool inside the oven to prevent cracking.
- Chill the cheesecake for at least 4 hours before serving for the best texture.
Storage instructions:
Store the cheesecake in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days.
Reheating instructions:
The cheesecake can be served cold, but if you prefer it warm, you can reheat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the cheesecake on a cake stand or plate, and decorate it with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or chocolate shavings can be used as garnishes.
Pairings:
This cheesecake pairs well with coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad can be served as a side dish.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, let the cheesecake cool inside the oven and avoid overcooking it.
- If the cheesecake is too soft or runny, it may not have been cooked long enough. Make sure to bake it until the center is almost set.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
This cheesecake has a creamy and tangy flavor, with a crunchy wafer crust.
Serving suggestions:
Serve the cheesecake as a dessert after a meal, or as a sweet treat for a special occasion.
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