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 tsp vanilla extract
- 1/2 cup black sapote pulp
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a food processor, pulse graham cracker crumbs and sugar until fine. Add melted butter and pulse until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Add black sapote pulp and heavy cream, and beat until well combined.
6. Pour the mixture over the cooled crust.
7. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
9. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 570
Fat: 43g
Saturated Fat: 25g
Cholesterol: 215mg
Sodium: 350mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 32g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with any other cookie crumbs.
- Black sapote pulp can be substituted with mashed avocado or banana.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake.
- Top with whipped cream and fresh fruit.
- Add a tablespoon of lime juice to the cheesecake mixture for a tangy twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks on the cheesecake.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
The cheesecake is best served chilled. If you prefer it warm, let it sit at room temperature for 30 minutes before serving.
Presentation ideas:
- Serve on a cake stand.
- Dust with cocoa powder or powdered sugar.
- Top with fresh fruit or berries.
Garnishes:
- Fresh fruit or berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks, it's still edible. Cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too brown on top, cover it with foil halfway through baking.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and all utensils before starting.
- Store the cheesecake in the refrigerator.
Food history:
Black sapote is a tropical fruit native to Mexico and Central America. It is also known as the chocolate pudding fruit because of its sweet, custard-like flesh.
Flavor profiles:
The cheesecake has a creamy and tangy flavor with a hint of chocolate from the black sapote pulp.
Serving suggestions:
Serve the cheesecake chilled with a cup of coffee or tea.
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