Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup canned sweetened azuki beans, mashed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham cracker crumbs and sugar until well combined. Add the melted butter and pulse until the mixture is moistened.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
4. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the mashed azuki beans, heavy cream, and vanilla extract until well combined.
7. Pour the mixture into the cooled crust and smooth the top.
8. Bake for 40-45 minutes or until the cheesecake is set.
9. Remove from the oven and let cool to room temperature.
10. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 28g
Saturated Fat: 16g
Cholesterol: 120mg
Sodium: 290mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 21g
Protein: 6g
Substitutions for ingredients:
- Digestive biscuits can be used instead of graham crackers.
- Mascarpone cheese can be used instead of cream cheese.
- Canned red beans can be used instead of azuki beans.
Variations:
- Add 1/4 cup matcha powder to the cheesecake mixture for a green tea flavor.
- Top the cheesecake with whipped cream and a drizzle of caramel sauce.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with whipped cream and fresh berries.
- Dust the cheesecake with powdered sugar.
Garnishes:
- Fresh berries
- Whipped cream
- Caramel sauce
Pairings:
- Green tea
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too soft, chill it longer in the refrigerator.
Food safety advice:
- Make sure the cheesecake is cooked through before serving.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
Azuki beans are a popular ingredient in Japanese desserts, including mochi and anko (sweet red bean paste). Cheesecake is a Western dessert that has become popular worldwide.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve the cheesecake as a dessert after a Japanese-inspired meal.
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Region: Japanese