Ingredients with Measurements:
- 1 1/2 cups of crushed chocolate biscuits
- 1/2 cup of desiccated coconut
- 1/2 cup of melted butter
- 500g of cream cheese, softened
- 1/2 cup of caster sugar
- 1 tsp of vanilla extract
- 3 eggs
- 1/2 cup of cherry jam
- 1/2 cup of chopped Cherry Ripe bars
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 160°C (320°F).
2. In a mixing bowl, combine the crushed chocolate biscuits, desiccated coconut, and melted butter. Mix well.
3. Press the mixture into the bottom of the springform pan and smooth it out with a spatula. Bake for 10 minutes, then set aside to cool.
4. In another mixing bowl, beat the cream cheese, caster sugar, and vanilla extract with an electric mixer until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Fold in the cherry jam and chopped Cherry Ripe bars.
7. Pour the mixture over the cooled crust and smooth it out with a spatula.
8. Bake for 45-50 minutes or until the cheesecake is set.
9. Remove from the oven and let it cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 160°C (320°F).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 519
Fat: 38g
Saturated Fat: 23g
Cholesterol: 158mg
Sodium: 357mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 29g
Protein: 8g
Substitutions for ingredients:
- You can use any type of chocolate biscuits for the crust.
- If you don't have cherry jam, you can use any other fruit jam.
- You can substitute the Cherry Ripe bars with any other chocolate bar.
Variations:
- You can use different types of fruit jams or fresh fruits for a different flavor.
- You can add nuts or chocolate chips to the crust for extra texture.
- You can top the cheesecake with whipped cream or chocolate ganache.
Tips and tricks:
- Make sure the cream cheese is softened before beating it.
- Use room temperature eggs to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling it in the refrigerator.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the cheesecake cold or at room temperature. Do not reheat it.
Presentation ideas:
- Top the cheesecake with fresh cherries or chocolate shavings.
- Serve it with a dollop of whipped cream.
Garnishes:
- Fresh cherries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, it means it has been overcooked or the oven temperature was too high.
- If the cheesecake is too soft, it means it has not been cooked long enough.
Food safety advice:
- Make sure all the ingredients are fresh and properly stored.
- Wash your hands and utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
The cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. It was later introduced to the Romans and became popular in Europe during the Middle Ages. The modern cheesecake as we know it today was developed in the United States in the early 20th century.
Flavor profiles:
This cheesecake has a rich and creamy texture with a sweet and tangy flavor from the cherry jam and a hint of coconut.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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