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
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup lúcuma puree
- 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 granulated sugar until combined. Add the melted butter and pulse until the mixture is moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese until smooth. Add the 1 cup granulated sugar and vanilla extract and beat until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Add the lúcuma puree and heavy cream and beat until well combined.
7. Pour the mixture over the graham cracker crust.
8. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Remove from the oven and let cool to room temperature.
10. Chill in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 550
Fat: 41g
Carbohydrates: 39g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with digestive biscuits or any other type of cookie crumbs.
- Lúcuma puree can be substituted with pumpkin puree or sweet potato puree.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake.
- Top with whipped cream and fresh fruit.
- Use a chocolate cookie crust instead of graham cracker crust.
Tips and tricks:
- Make sure the cream cheese is softened before using to avoid lumps in the cheesecake.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
- Top with whipped cream and fresh fruit.
- Dust with cocoa powder.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too soft, chill it in the refrigerator for a longer period of time.
Food safety advice:
- Make sure the cheesecake is fully cooked before serving.
- Store the cheesecake in the refrigerator to prevent bacteria growth.
Food history:
Lúcuma is a fruit native to Peru and is often used in desserts. Cheesecake is a popular dessert in the United States and is often made with cream cheese.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve chilled with whipped cream and fresh fruit.
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Region: Peruvian