Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
Special Equipment Needed:
- 9-inch springform pan
- parchment paper
- electric mixer
- double boiler
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line the bottom of the springform pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until combined. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Remove from oven and set aside.
3. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Add vanilla extract and sour cream and mix until combined.
4. In a double boiler, melt white chocolate chips and heavy cream. Stir until combined. Add the melted white chocolate mixture to the cream cheese mixture and mix until combined.
5. Pour the cream cheese mixture into the prepared springform pan. Bake for 30 minutes. Remove from oven and cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 439
Fat: 29g
Carbohydrates: 37g
Protein: 7g
Substitutions for Ingredients
- Graham cracker crumbs can be substituted with digestive biscuit crumbs.
- Heavy cream can be substituted with coconut cream.
- White chocolate chips can be substituted with dark chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts to the graham cracker crust for a crunchy texture.
- Add 1/2 cup of dried cranberries or cherries to the cream cheese mixture for a fruity flavor.
Tips and Tricks:
- Make sure the cream cheese is softened before adding it to the mixture.
- Use a double boiler to melt the white chocolate chips to prevent them from burning.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the microwave for 30 seconds or in the oven at 350°F for 10 minutes.
Presentation Ideas:
Garnish the cheesecake with fresh berries and a drizzle of melted white chocolate.
Garnishes:
- Fresh berries
- Melted white chocolate
Pairings:
- Fresh fruit
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
Troubleshooting Advice:
- If the cheesecake is too soft, bake it for an additional 5 minutes.
- If the cheesecake is too dry, add 1/4 cup of sour cream to the mixture.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Refrigerate the cheesecake immediately after baking.
Food History:
Cheesecake has been around since ancient times. It was a popular dessert in Ancient Greece and Rome. The modern version of cheesecake was created in the 18th century in London.
Flavor Profiles:
This cheesecake has a creamy texture with a hint of sweetness from the white chocolate.
Serving Suggestions:
Serve the cheesecake with fresh fruit and a dollop of whipped cream.
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