Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons vegetable oil
- 2 cups grated cheese (cheddar, mozzarella, or a combination)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the melted butter and sugars together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and vegetable oil.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Stir in the grated cheese, parsley, and chives.
6. Pour the batter into the prepared pan and spread evenly.
7. To make the cheesecake filling, beat the cream cheese and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the flour, vanilla extract, and salt.
8. Pour the cheesecake filling over the batter in the pan and spread evenly.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool completely before slicing and serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information: Calories: 447; Fat: 24g; Carbohydrates: 44g; Protein: 11g; Cholesterol: 86mg; Sodium: 437mg; Fiber: 1g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or vegetable shortening.
- Sour cream: Can be substituted with plain Greek yogurt.
- Cheese: Can be substituted with any type of grated cheese.
- Parsley: Can be substituted with any type of fresh herbs.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Add 1/2 cup of caramel sauce to the cheesecake filling.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Grease the pan well to ensure the cake does not stick.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat individual slices in the microwave for 10-15 seconds.
Presentation Ideas:
Garnish the cake with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Garnishes:
Fresh berries, whipped cream, chocolate sauce, chopped nuts, or caramel sauce.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the cake is not baking evenly, cover the top with foil and continue baking.
- If the cake is too dry, add a few tablespoons of milk to the batter.
Food Safety Advice:
Refrigerate any leftovers within two hours of baking.
Food History:
Bofrot is a traditional Ghanaian snack made from deep-fried dough. It is usually served with a variety of toppings, including cheese, sugar, and spices.
Flavor Profiles:
This cheesecake has a sweet and savory flavor with notes of butter, cheese, and herbs.
Serving Suggestions:
Serve as a dessert or snack.
Related Categories
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Region: Ghanaian