Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 4 packages of cream cheese, softened
- 1 1/2 cups of granulated sugar
- 4 large eggs
- 1 cup of sour cream
- 1/4 cup of all-purpose flour
- 1 teaspoon of vanilla extract
- 1/4 cup of chopped fresh mint leaves
- 1/4 cup of Habek honey
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Oven thermometer
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well until the mixture is evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture down evenly.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese and 1 1/2 cups of granulated sugar together until smooth.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the sour cream, flour, vanilla extract, and chopped mint leaves. Mix well.
8. Pour the mixture into the cooled crust.
9. Drizzle the Habek honey over the top of the cheesecake.
10. Bake the cheesecake for 1 hour and 15 minutes, or until the center is set and the edges are lightly golden.
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 before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Total time: 5 hours and 35 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories: 530
Fat: 36g
Saturated Fat: 20g
Cholesterol: 170mg
Sodium: 330mg
Carbohydrates: 46g
Fiber: 0g
Sugar: 38g
Protein: 8g
Substitutions for ingredients:
- You can use any type of honey instead of Habek honey.
- You can use gluten-free graham crackers for a gluten-free version.
Variations:
- You can add chocolate chips to the cheesecake batter for a chocolate-mint version.
- You can substitute the mint leaves with other herbs, such as basil or thyme.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use an oven thermometer to make sure the oven is at the correct temperature.
- Let the cheesecake cool to room temperature before chilling it in the refrigerator.
Storage Instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
- Let the cheesecake come to room temperature before serving.
Presentation Ideas:
- Garnish the cheesecake with fresh mint leaves and a drizzle of honey.
Garnishes:
- Fresh mint leaves
- Honey
Pairings:
- Serve the cheesecake with a cup of hot tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad
- Whipped cream
Troubleshooting Advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, let the cheesecake cool in the oven with the door slightly open.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food History:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
- Creamy, sweet, and minty.
Serving Suggestions:
- Serve the cheesecake chilled with a drizzle of honey and fresh mint leaves.
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Region: Lebanese