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
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup Sirop de Liège (Belgian apple and pear syrup)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well.
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 until smooth.
5. Add 1 cup granulated sugar and beat until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Add the sour cream and vanilla extract and mix until well combined.
8. Pour half of the cheesecake mixture over the cooled crust.
9. Drizzle 1/4 cup of Sirop de Liège over the cheesecake mixture.
10. Pour the remaining cheesecake mixture over the Sirop de Liège.
11. Drizzle the remaining 1/4 cup of Sirop de Liège over the top of the cheesecake.
12. Use a spatula to swirl the Sirop de Liège into the cheesecake mixture.
13. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
14. Remove from the oven and let cool to room temperature.
15. Chill in the refrigerator for at least 4 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 567
Fat: 41g
Saturated Fat: 23g
Cholesterol: 214mg
Sodium: 322mg
Carbohydrates: 44g
Sugar: 36g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Sirop de Liège can be substituted with apple butter or pear butter.
Variations:
- Add a layer of sliced apples or pears on top of the crust before pouring in the cheesecake mixture.
- Top the cheesecake with whipped cream and a drizzle of Sirop de Liège.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve on a cake stand and garnish with fresh fruit and a drizzle of Sirop de Liège.
Garnishes:
Fresh fruit, whipped cream, Sirop de Liège.
Pairings:
Coffee, tea, or a glass of Belgian beer.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cheesecake cracks, it may have been overcooked or the oven temperature may have been too high. To prevent cracks, use a water bath and bake at a lower temperature for a longer time.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces thoroughly before and after handling food.
Food history:
Sirop de Liège is a traditional Belgian syrup made from apples and pears. It has been used in Belgian cuisine for centuries.
Flavor profiles:
Creamy, tangy, sweet, and fruity.
Serving suggestions:
Serve chilled with a drizzle of Sirop de Liège and fresh fruit.
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Region: Belgian