Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup Crème de Noyaux liqueur
- 4 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs until finely ground.
3. Add melted butter to the crumbs and mix until well combined.
4. Press the mixture into the bottom of the springform pan and bake for 10 minutes.
5. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
6. Add sour cream, Crème de Noyaux liqueur, vanilla extract, and salt. Mix until well combined.
7. Add eggs one at a time, mixing well after each addition.
8. Pour the cheesecake mixture over the baked crust.
9. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 570
Fat: 42g
Carbohydrates: 39g
Protein: 9g
Sodium: 420mg
Sugar: 31g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Crème de Noyaux liqueur can be substituted with amaretto or almond extract.
Variations:
- Add a layer of raspberry or strawberry jam on top of the crust before pouring the cheesecake mixture.
- Top the cheesecake with whipped cream and chopped almonds.
- Use chocolate graham cracker crumbs for the crust and add chocolate chips to the cheesecake mixture.
Tips and tricks:
- Make sure all the ingredients are at room temperature before mixing.
- Do not overmix the cheesecake mixture to prevent cracking.
- Run a knife around the edges of the cheesecake before removing it from the springform pan.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with fresh berries or fruit compote.
- Dust the cheesecake with powdered sugar.
- Drizzle caramel or chocolate sauce on top of the cheesecake.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped almonds
- Powdered sugar
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote.
- If the cheesecake is overbaked, it will be dry and crumbly.
Food safety advice:
- Make sure all the ingredients are fresh and not expired.
- Wash your hands and all utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
Crème de Noyaux is a liqueur made from apricot, peach, or cherry pits. It has a nutty flavor and is often used in cocktails and desserts.
Flavor profiles:
This Crème de Noyaux cheesecake has a creamy and nutty flavor with a hint of almond.
Serving suggestions:
Serve the cheesecake chilled with a cup of coffee or tea.
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