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 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup cassabanana puree
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Set aside.
4. In a large bowl, beat the cream cheese and 1 cup sugar with an electric mixer until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract and sour cream.
7. Add the cassabanana puree and mix until well combined.
8. Pour the mixture into the prepared crust.
9. Bake for 50-60 minutes or until the center is almost set.
10. Remove from the oven and let it cool to room temperature.
11. Chill in the refrigerator for at least 4 hours or overnight.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Chilling time: 4 hours or overnight
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 520
Fat: 38g
Carbohydrates: 39g
Protein: 8g
Sodium: 320mg
Sugar: 31g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Cassabanana puree can be substituted with pumpkin puree or mashed bananas.
Variations:
- Add 1 tsp of cinnamon to the crust mixture for a spiced flavor.
- Top with whipped cream and chopped nuts for added texture.
- Drizzle with caramel sauce for a decadent touch.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a blender or food processor to puree the cassabanana for a smoother texture.
- To prevent cracks on the surface of the cheesecake, avoid overbaking and let it cool slowly to room temperature before chilling.
Storage instructions:
Store the cheesecake covered in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
- Garnish with fresh fruit slices or chocolate shavings.
- Dust with powdered sugar for a simple yet elegant touch.
Pairings:
- Serve with a hot cup of coffee or tea for a perfect afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks on the surface, cover it with whipped cream or fruit slices to hide the imperfections.
- If the crust is too crumbly, add more melted butter to the mixture.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cheesecake covered in the refrigerator to prevent bacterial growth.
Food history:
Cassabanana is a tropical fruit native to South America, known for its sweet and fragrant flavor. It is often used in desserts and baked goods, such as this cheesecake recipe.
Flavor profiles:
Creamy, tangy, and sweet with a hint of tropical fruit flavor.
Serving suggestions:
Serve chilled as a dessert or as a sweet treat with coffee or tea.
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