Ingredients with Measurements:
- 2 cups of Biribá pulp
- 1 cup of graham cracker crumbs
- 3 tablespoons of sugar
- 1/2 cup of melted butter
- 24 oz of cream cheese
- 1 cup of sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of heavy cream
Special equipment needed:
- 9-inch springform pan
- Food processor
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs with 3 tablespoons of sugar until finely ground.
3. Add the melted butter and pulse until the mixture is well combined.
4. Press the mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes.
5. In a mixing bowl, beat the cream cheese with 1 cup of sugar until smooth.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the vanilla extract and the Biribá pulp.
8. Add the heavy cream and mix until well combined.
9. Pour the mixture over the crust and bake for 50-60 minutes or until the cheesecake is set.
10. Let the cheesecake cool to room temperature and then refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 480
Fat: 36g
Saturated Fat: 21g
Cholesterol: 190mg
Sodium: 330mg
Carbohydrates: 34g
Sugar: 28g
Protein: 8g
Substitutions for ingredients:
- Biribá pulp can be substituted with any other tropical fruit pulp.
- Graham cracker crumbs can be substituted with any other cookie crumbs.
- Heavy cream can be substituted with sour cream or Greek yogurt.
Variations:
- Add a layer of sliced fresh fruit on top of the cheesecake.
- Add a layer of chocolate ganache on top of the cheesecake.
- Use a chocolate cookie crust instead of a graham cracker crust.
Tips and tricks:
- Make sure all the ingredients are at room temperature before mixing.
- Do not overmix the cheesecake batter, as this can cause cracks in the cheesecake.
- To prevent cracks, place a pan of water on the bottom rack of the oven while baking the cheesecake.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chocolate shavings, or caramel sauce.
Pairings:
Coffee, tea, or a glass of white wine.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too soft, refrigerate it for a few more hours.
Food safety advice:
Make sure all the ingredients are fresh and properly stored.
Food history:
Biribá is a tropical fruit native to South America. It is also known as Rollinia deliciosa or custard apple.
Flavor profiles:
The Biribá pulp has a sweet and tangy flavor, which pairs well with the creamy cheesecake filling.
Serving suggestions:
Serve the Biribá cheesecake as a dessert after a tropical-themed dinner party.
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Region: Brazilian