Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup abiu pulp
- 1/2 cup passionfruit pulp
- 1/4 cup cornstarch
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Blender
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Mix in sour cream and vanilla extract.
7. In a blender, puree abiu pulp and passionfruit pulp until smooth.
8. Add the fruit puree and cornstarch to the cream cheese mixture. Mix until well combined.
9. Pour the mixture into the prepared crust.
10. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and let the cheesecake cool inside for 30 minutes.
12. Remove from the oven and let it cool to room temperature.
13. Chill in the refrigerator for at least 4 hours or overnight.
14. Serve chilled.
Time:
Preparation time: 30 minutes
Cooking time: 60-70 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
Makes 10-12 servings.
Nutritional information:
Calories: 520
Fat: 38g
Saturated Fat: 22g
Cholesterol: 195mg
Sodium: 340mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 30g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Abiu pulp can be substituted with mango or papaya pulp.
- Passionfruit pulp can be substituted with pineapple or guava pulp.
Variations:
- Add a layer of fruit compote on top of the cheesecake before serving.
- Use a different type of crust, such as a chocolate cookie crust.
- Add a tablespoon of rum or coconut extract to the cheesecake mixture for a tropical twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the cheesecake mixture, as it can cause the cheesecake to crack.
- To prevent cracks, place a shallow dish of water on the bottom rack of the oven while baking the cheesecake.
- Use a knife dipped in hot water to cut the cheesecake cleanly.
Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Cheesecake is best served chilled, but if you prefer it warm, place a slice in the microwave for 10-15 seconds.
Presentation ideas:
- Top with fresh fruit slices or whipped cream.
- Dust with powdered sugar or cocoa powder.
- Drizzle with caramel or chocolate sauce.
Garnishes:
- Fresh fruit slices
- Whipped cream
- Mint leaves
Pairings:
- A glass of sparkling wine or champagne
- A cup of coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote to hide the imperfections.
- If the cheesecake is too dense, try reducing the baking time or adding a tablespoon of lemon juice to the mixture.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. It was later adopted by the Romans and became a popular dessert throughout Europe. The modern cheesecake that we know today was developed in the United States in the early 1900s.
Flavor profiles:
This cheesecake has a creamy and tangy flavor with a tropical twist from the abiu and passionfruit.
Serving suggestions:
Serve chilled as a dessert after a meal or as a sweet treat for a special occasion.
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