Ingredients and Weight:
- Graham cracker crumbs: 200g
- Butter (unsalted), melted: 125g
- Sugar: 100g
- Cream cheese, at room temperature: 1kg
- Sour cream: 200g
- Eggs: 5 large
- Vanilla extract: 2 teaspoons
- Cornstarch: 2 tablespoons
- Lemon juice: 2 tablespoons
- Apricot preserves: 200g
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- For the crust, mix graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture into the bottom of a springform pan (9-inch) and bake for 10 minutes.
- For the filling, beat cream cheese until smooth. Add sour cream and eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and cornstarch. Add lemon juice to apricot preserves and incorporate into the filling.
- Pour filling over the crust and bake for 1 hour 15-20 minutes or until set.
- Let cheesecake cool in the oven for 30 minutes with the door slightly open. Continue cooling on a wire rack.
Nutritional Information:
- Calories: 450 per slice (1/8 of the cheesecake)
- Fat: 25g
- Carbohydrates: 40g
- Protein: 20g
Dish Characteristics:
- Rich and creamy texture
- Tangy and slightly sweet flavor
- Classic German dessert
User Comments:
- "The cheesecake was absolutely delicious! The crust was crispy and the filling was smooth and creamy."
- "I love the tangy flavor of the filling and the sweetness of the apricot preserves."
- "This is a great recipe for a special occasion or a cozy weekend treat."
Special Precautions and Tips:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth filling.
- Do not overbake the cheesecake, as it will become dense and crumbly.
- For a more intense flavor, use a combination of sour and sweet apricot preserves.
- Let the cheesecake cool completely before serving to prevent cracking.
