Ingredients with Measurements:
- 2 cups of digestive biscuits, crushed
- 1/2 cup of unsalted butter, melted
- 3 packages of cream cheese, softened
- 1 cup of granulated sugar
- 1/2 cup of sour cream
- 3 large eggs
- 1/2 cup of granadilla pulp
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix the crushed digestive biscuits and melted butter until well combined. Press the mixture onto the bottom of the springform pan.
3. Bake the crust for 10 minutes or until lightly golden. Remove from the oven and let it cool.
4. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
5. Add the sour cream, eggs, granadilla pulp, and vanilla extract, and continue to mix until well combined.
6. Pour the mixture over the cooled crust and smooth the top with a spatula.
7. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Chill the cheesecake in the refrigerator for at least 2 hours or overnight.
10. Serve the granadilla cheesecake chilled, garnished with fresh granadilla pulp and mint leaves.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 480
Fat: 34g
Saturated Fat: 19g
Cholesterol: 160mg
Sodium: 360mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 30g
Protein: 7g
Substitutions for ingredients:
- Graham crackers can be used instead of digestive biscuits.
- Mascarpone cheese can be used instead of cream cheese.
- Lemon juice can be used instead of granadilla pulp.
Variations:
- Add a tablespoon of lemon zest to the cheesecake mixture for a tangy flavor.
- Top the cheesecake with whipped cream and fresh berries.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling it in the refrigerator.
Storage instructions:
Store the granadilla cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The cheesecake can be served cold, but if you prefer it warm, place a slice in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cheesecake on a cake stand and decorate it with fresh granadilla pulp and mint leaves.
Garnishes:
Fresh granadilla pulp and mint leaves.
Pairings:
Serve the granadilla cheesecake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it may be overcooked or the oven temperature may be too high.
- If the cheesecake is too soft, it may not have been cooked long enough or the oven temperature may be too low.
Food safety advice:
Make sure to refrigerate the cheesecake after it has cooled to room temperature.
Food history:
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
The granadilla cheesecake has a creamy and tangy flavor with a sweet and crunchy crust.
Serving suggestions:
Serve the granadilla cheesecake as a dessert for a dinner party or special occasion.
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