Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup Fruli strawberry beer
- 1/2 cup strawberry puree
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
- Large mixing bowl
- Small mixing bowl
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and 1/4 cup of granulated sugar until combined. Add the melted butter and pulse until the mixture is moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. In a small mixing bowl, whisk together the Fruli strawberry beer, strawberry puree, and flour.
7. Gradually add the strawberry mixture to the cream cheese mixture, beating until well combined.
8. Stir in the heavy cream.
9. Pour the mixture over the cooled crust.
10. Bake for 1 hour and 15 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
14. Serve chilled.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 470
Fat per serving: 34g
Saturated fat per serving: 19g
Cholesterol per serving: 170mg
Sodium per serving: 290mg
Carbohydrates per serving: 35g
Fiber per serving: 1g
Sugar per serving: 28g
Protein per serving: 8g
Substitutions for ingredients:
- Graham cracker crumbs: You can use crushed digestive biscuits or vanilla wafers instead.
- Fruli strawberry beer: You can substitute with any other fruit beer or fruit juice.
- Strawberry puree: You can use fresh or frozen strawberries that have been pureed in a blender or food processor.
- Heavy cream: You can use whipping cream or double cream instead.
Variations:
- Chocolate crust: Use chocolate graham crackers or chocolate wafers instead of regular graham crackers for the crust.
- Chocolate drizzle: Melt some chocolate chips and drizzle over the top of the cheesecake before serving.
- Strawberry topping: Top the cheesecake with fresh sliced strawberries or a strawberry sauce.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use room temperature eggs to prevent the cheesecake from cracking.
- Let the cheesecake cool in the oven to prevent cracking.
- Chill the cheesecake for at least 4 hours before serving for best results.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Top with fresh strawberries or a strawberry sauce.
Garnishes:
Fresh strawberries, whipped cream, or chocolate shavings.
Pairings:
Serve with a glass of Fruli strawberry beer or a fruity white wine.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. Cover the cracks with whipped cream or a fruit topping.
- If the cheesecake is too soft, it may not have been cooked long enough. Bake for an additional 10-15 minutes and let cool in the oven for an extra 10-15 minutes.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces thoroughly before and after handling food.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC. The modern cheesecake we know today originated in New York City in the 1900s.
Flavor profiles:
Creamy, tangy, sweet, and fruity.
Serving suggestions:
Serve chilled as a dessert or a sweet treat.
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Region: Belgian