Ingredients with Measurements:
- 2 cups of cuberdons, crushed
- 1 cup of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 24 oz of cream cheese, softened
- 1 cup of granulated sugar
- 4 large eggs
- 1 tsp of vanilla extract
- 1/2 cup of heavy cream
- 1/4 cup of cornstarch
- 1/4 cup of water
Special equipment needed:
- 9-inch springform pan
- Food processor
- Electric mixer
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the cuberdons until they are finely crushed.
3. In a mixing bowl, combine the cuberdon crumbs, graham cracker crumbs, and melted butter. Mix well.
4. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
5. In a separate mixing bowl, beat the cream cheese and sugar until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the vanilla extract and heavy cream.
8. In a small saucepan, mix the cornstarch and water until smooth. Cook over medium heat, stirring constantly until the mixture thickens.
9. Add the cornstarch mixture to the cream cheese mixture and beat until well combined.
10. Pour the mixture over the crust in the springform pan.
11. Bake for 50-60 minutes or until the cheesecake is set.
12. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
13. Serve chilled and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Total time: 5 hours (including refrigeration time)
5. Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 485
Fat: 36g
Saturated Fat: 20g
Cholesterol: 163mg
Sodium: 309mg
Carbohydrates: 35g
Fiber: 0g
Sugar: 28g
Protein: 7g
Substitutions for ingredients:
- Cuberdons can be substituted with any other fruit-flavored candy.
- Graham cracker crumbs can be substituted with any other cookie crumbs.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a layer of cuberdon sauce on top of the cheesecake before serving.
- Top the cheesecake with whipped cream and cuberdon crumbs.
- Use different flavors of cuberdons to create a rainbow cheesecake.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to prevent lumps in the cheesecake.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
The cheesecake is best served chilled, but can be reheated in the oven at 325°F for 10-15 minutes.
Presentation ideas:
Serve the cheesecake on a cake stand or platter and garnish with fresh fruit or cuberdon crumbs.
Garnishes:
Fresh fruit, cuberdon crumbs, whipped cream, or cuberdon sauce.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit or a mixed green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or cuberdon sauce to hide the imperfections.
- If the cheesecake is too soft, refrigerate it for a longer period of time.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Cuberdons, also known as "Gentse neuzen" or "Ghent noses," are a traditional Belgian candy that originated in Ghent in the 19th century.
Flavor profiles:
The cheesecake has a sweet and fruity flavor with a creamy texture.
Serving suggestions:
Serve the cheesecake as a dessert for a special occasion or as a sweet treat for any day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian