Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup chopped chouquettes
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until combined.
3. Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes.
4. In a large bowl, beat the cream cheese, 1/2 cup of sugar, and flour with an electric mixer until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the sour cream, vanilla extract, and chopped chouquettes. Beat until combined.
7. Pour the cream cheese mixture into the prepared pan.
8. Bake for 30 minutes, or until the center is set.
9. Cool the cheesecake in the pan on a wire rack for 1 hour.
10. Refrigerate for at least 4 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 20g
Carbohydrates: 33g
Protein: 7g
Substitutions for Ingredients
- Graham cracker crumbs: You can substitute the graham cracker crumbs with crushed vanilla wafers or gingersnaps.
- Cream cheese: You can substitute the cream cheese with ricotta cheese or cottage cheese.
- Sour cream: You can substitute the sour cream with Greek yogurt.
- Chouquettes: You can substitute the chouquettes with chocolate chips or chopped nuts.
Variations:
- You can add other flavors to the cheesecake such as lemon zest, orange zest, or cinnamon.
- You can top the cheesecake with fresh fruit or a fruit compote.
- You can add a layer of caramel or chocolate sauce to the cheesecake.
Tips and Tricks:
- Make sure to use softened cream cheese for a smooth and creamy texture.
- To prevent cracks in the cheesecake, avoid over-baking it.
- To prevent the cheesecake from sticking to the pan, use a springform pan.
Storage Instructions:
The cheesecake can be stored in the refrigerator for up to 5 days.
Reheating Instructions:
The cheesecake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
- Serve the cheesecake with fresh fruit or a fruit compote.
- Drizzle the cheesecake with caramel or chocolate sauce.
- Sprinkle the cheesecake with chopped nuts or chocolate chips.
Garnishes:
- Fresh fruit
- Chocolate chips
- Chopped nuts
- Caramel sauce
- Chocolate sauce
Pairings:
- Fresh berries
- Whipped cream
- Ice cream
- Coffee
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cheesecake is too dry, add a few tablespoons of sour cream or cream cheese to the batter.
- If the cheesecake is too wet, add a few tablespoons of graham cracker crumbs to the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs when making the cheesecake.
- Make sure to refrigerate the cheesecake within 2 hours of baking.
Food History:
Cheesecake is believed to have originated in ancient Greece. It was served to athletes during the first Olympic Games in 776 BC.
Flavor Profiles:
This cheesecake has a creamy and sweet flavor with a hint of vanilla and crunchy chouquettes.
Serving Suggestions:
This cheesecake can be served as a dessert or snack. It can also be served with fresh berries, whipped cream, ice cream, or coffee.
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