Ingredients with Measurements:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup Suikerboon candy, chopped
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a separate mixing bowl, beat the cream cheese until smooth.
4. Gradually add the sugar, beating until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the sour cream, heavy cream, and vanilla extract until well combined.
7. Fold in the chopped Suikerboon candy.
8. Pour the mixture over the crust in the springform pan.
9. Bake for 60-70 minutes or until the center is almost set.
10. Remove from the oven and let it cool completely.
11. Chill in the refrigerator for at least 4 hours or overnight.
12. Once chilled, remove from the springform pan and serve.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Chilling time: 4 hours or overnight
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 660
Fat: 49g
Carbohydrates: 47g
Protein: 10g
Sodium: 410mg
Sugar: 37g
Substitutions for ingredients:
- Graham crackers can be substituted with any other type of cookie crumbs.
- Suikerboon candy can be substituted with any other type of candy.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake.
- Top with whipped cream and additional chopped Suikerboon candy.
- Use a different type of candy for a different flavor.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before chilling in the refrigerator.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Top with whipped cream and chopped Suikerboon candy.
Garnishes:
- Whipped cream
- Chopped Suikerboon candy
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit
- Chocolate truffles
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or ganache.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Store in the refrigerator at all times.
Food history:
- Suikerboon candy is a traditional Dutch candy that is often given out at weddings and births.
Flavor profiles:
- Sweet and creamy with a hint of caramel from the Suikerboon candy.
Serving suggestions:
- Serve as a dessert after a meal.
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Region: South African