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 dulce de membrillo (quince paste), chopped
- 1/4 cup heavy cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and 1/4 cup of granulated sugar until fine. Add the melted butter and pulse until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. In a small saucepan, heat the dulce de membrillo and heavy cream over low heat until the quince paste is melted and the mixture is smooth.
7. Stir the dulce de membrillo mixture into the cream cheese mixture until well combined.
8. Pour the cheesecake mixture over the cooled crust.
9. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven and let the cheesecake cool inside for 30 minutes.
11. Remove the cheesecake from the oven and let it cool completely at room temperature.
12. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 5 hours (including chilling time)
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 530
Fat: 38g
Carbohydrates: 41g
Protein: 8g
Sodium: 310mg
Sugar: 33g
Substitutions for ingredients:
- Digestive biscuits can be used instead of graham crackers.
- Mascarpone cheese can be used instead of cream cheese.
- Any fruit paste can be used instead of dulce de membrillo.
Variations:
- Add a layer of dulce de membrillo on top of the cheesecake before serving.
- Top the cheesecake with whipped cream and sliced quince.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before using it.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before slicing it.
Storage Instructions:
Cover the cheesecake with plastic wrap and store it in the refrigerator for up to 5 days.
Reheating Instructions:
Let the cheesecake come to room temperature before serving.
Presentation Ideas:
Serve the cheesecake on a cake stand and garnish with whipped cream and sliced quince.
Garnishes:
Whipped cream and sliced quince.
Pairings:
Serve with a glass of sweet dessert wine.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit topping.
- If the cheesecake is too soft, refrigerate it for a few more hours.
Food Safety Advice:
Make sure the cheesecake is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food History:
Dulce de membrillo is a traditional Spanish dessert made from quince fruit.
Flavor Profiles:
Creamy, sweet, and tangy.
Serving Suggestions:
Serve as a dessert after a meal.
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Region: Spanish