Ingredients with Measurements:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 3 packages of cream cheese, softened
- 1 cup of granulated sugar
- 3 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of Muisjes (Dutch aniseed sprinkles)
- 1/4 cup of all-purpose flour
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Food processor (optional)
Step-by-Step Instructions:
1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the mixture onto the bottom of a 9-inch springform pan, making sure it is evenly distributed. Bake for 10 minutes, then set aside to cool.
4. In a separate mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract, Muisjes, and flour until well combined.
7. Pour the mixture onto the cooled crust and spread it evenly.
8. Bake for 50-60 minutes or until the cheesecake is set and the edges are slightly golden.
9. Remove from the oven and let it cool to room temperature.
10. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F (160°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 30g
Saturated fat: 17g
Cholesterol: 140mg
Sodium: 300mg
Total carbohydrates: 40g
Dietary fiber: 0g
Total sugars: 33g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or any other type of cookie crumbs.
- Muisjes can be substituted with any other type of sprinkles or candy.
Variations:
- Add a layer of raspberry or strawberry jam on top of the crust before pouring the cheesecake mixture.
- Use chocolate cookie crumbs instead of graham cracker crumbs for a chocolate crust.
- Top the cheesecake with whipped cream and extra Muisjes.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a food processor to crush the graham crackers if you don't have pre-made crumbs.
- To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door while baking.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The cheesecake can be served cold or at room temperature. To reheat, place in the oven at 325°F (160°C) for 10-15 minutes or until warm.
Presentation Ideas:
Serve the cheesecake on a cake stand or plate and sprinkle extra Muisjes on top. You can also add fresh fruits like strawberries or raspberries on the side.
Garnishes:
Extra Muisjes, whipped cream, fresh fruits, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cheesecake cracks on the surface, don't worry! You can cover it up with whipped cream or fruit.
- If the cheesecake is too soft, it may not have baked long enough. Put it back in the oven for a few more minutes until it sets.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling food. Keep the cheesecake refrigerated until ready to serve.
Food History:
Muisjes are a traditional Dutch topping for bread and toast, made of aniseed and sugar. They are often served to celebrate the birth of a baby. This recipe combines the sweet and aniseed flavors of Muisjes with the creamy texture of cheesecake.
Flavor Profiles:
Sweet, creamy, and slightly aniseed.
Serving Suggestions:
Serve as a dessert or a sweet treat with coffee or tea.
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Region: Dutch