Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 8 oz white chocolate chips, melted
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave for melting chocolate
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat bottomed glass to press the mixture evenly.
4. Bake the crust for 10 minutes. Remove from the oven and let cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the 1 cup granulated sugar and beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the heavy cream and vanilla extract. Beat until well combined.
9. Melt the white chocolate chips in a double boiler or microwave. Let cool slightly.
10. Add the melted white chocolate to the cream cheese mixture. Beat until well combined.
11. Pour the mixture into the prepared crust.
12. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
13. Remove from the oven and let cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
Serves 10-12 people.
Nutritional information:
Calories: 540
Fat: 39g
Saturated Fat: 22g
Cholesterol: 175mg
Sodium: 310mg
Carbohydrates: 42g
Sugar: 33g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- White chocolate chips can be substituted with milk chocolate or dark chocolate chips.
Variations:
- Add fresh berries or fruit compote as a topping.
- Add a layer of raspberry or strawberry jam between the crust and cheesecake filling.
- Add a tablespoon of lemon juice to the cheesecake filling for a tangy flavor.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Use a sharp knife to cut the cheesecake into clean slices.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled. Do not reheat.
Presentation ideas:
- Top with whipped cream and fresh berries.
- Drizzle with melted white chocolate or caramel sauce.
- Dust with powdered sugar.
Garnishes:
- Fresh berries
- Mint leaves
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate mousse
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote.
- If the cheesecake is too brown on top, cover it with foil during the last 10-15 minutes of baking.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and utensils thoroughly before starting.
- Store the cheesecake in the refrigerator.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games. The modern version of cheesecake originated in New York City in the early 1900s.
Flavor profiles:
Creamy, sweet, and rich with a hint of vanilla and white chocolate.
Serving suggestions:
Serve chilled with whipped cream and fresh berries.
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