Cheesecake Supreme for 8

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (180g)
• Sugar: 1/4 cup (50g)
• Unsalted butter, melted: 1/4 cup (60g)
• Cream cheese, softened: 24 ounces (680g)
• Granulated sugar: 1 1/2 cups (300g)
• Sour cream: 16 ounces (450g)
• Vanilla extract: 2 teaspoons (10ml)
• Eggs: 4 large
• Raspberry preserves: 1 cup (240g)
• Whipped cream, for topping: 1 cup (240ml)

Preparation Time:

15 minutes

Cooking Time:

1 hour and 20 minutes

Difficulty Level:

2 (Medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Line a 9-inch springform pan with parchment paper.
3. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared springform pan and bake for 10 minutes.
4. In a large bowl, beat cream cheese and granulated sugar until smooth.
5. Beat in sour cream and vanilla extract.
6. Add eggs one at a time, beating well after each addition.
7. Pour cheesecake batter over the prepared graham cracker crust.
8. Bake for 60-70 minutes, or until the center is set.
9. Let the cheesecake cool completely in the oven.
10. Spread raspberry preserves over the cooled cheesecake.
11. Top with whipped cream.

Nutritional Information:

Serving Size: 1 slice (1/8 of the recipe)

• Calories: 450
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 55g
• Sugar: 40g
• Protein: 10g

Dish Characteristics:

• Rich and creamy
• Tangy and sweet
• Classic New York cheesecake flavor
• Topped with raspberry preserves and whipped cream

User Comments:

• "This cheesecake is absolutely divine! The creamy texture and perfect balance of sweetness and tanginess are out of this world."
• "I made this for my husband's birthday and he said it was the best cheesecake he's ever had. It was a huge hit!"
• "The raspberry preserves add a delightful burst of flavor that complements the cheesecake perfectly."
• "I'm not usually a fan of cheesecake, but this one changed my mind. It's so smooth and decadent, yet not too heavy."
• "This cheesecake is easy to make and always turns out perfectly. It's a staple in my dessert repertoire."

Special Precautions and Tips:

• Use a springform pan to ensure the cheesecake releases easily after baking.
• Do not overbeat the cheesecake batter, as this can cause it to be dense.
• If you don't have raspberry preserves, you can use your favorite fruit preserves or compote.
• To prevent the cheesecake from cracking, bake it in a water bath. Place the springform pan in a larger roasting pan and fill it with hot water to reach halfway up the sides of the cheesecake pan.
• Let the cheesecake cool completely in the oven before refrigerating. This will help prevent it from collapsing.