Ingredients with Measurements:
- 1 cup of ladyfingers, crushed
- 1/2 cup of unsalted butter, melted
- 2 cups of cream cheese, softened
- 1/2 cup of granulated sugar
- 1/4 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1/4 cup of mango puree
- 1/4 cup of fresh mango, diced
- 3 eggs
- Pinch of salt
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 ladyfingers until they are finely crushed.
3. Add the melted butter to the crushed ladyfingers and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. In a large bowl, beat the cream cheese and sugar together until smooth.
6. Add the heavy cream, vanilla extract, and mango puree to the cream cheese mixture and beat until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Fold in the diced mango and a pinch of salt.
9. Pour the mixture over the baked ladyfinger crust.
10. Bake for 45-50 minutes or until the cheesecake is set.
11. Remove from the oven and let it cool completely.
12. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 430
Fat: 34g
Saturated Fat: 19g
Cholesterol: 170mg
Sodium: 330mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 20g
Protein: 8g
Substitutions for ingredients:
- Graham crackers can be used instead of ladyfingers.
- Mango puree can be substituted with any other fruit puree.
Variations:
- Use different fruits like strawberries or blueberries instead of mango.
- Add a layer of fruit compote on top of the cheesecake before serving.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before refrigerating.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature. Do not heat.
Presentation ideas:
- Top the cheesecake with fresh mango slices.
- Dust the cheesecake with powdered sugar.
Garnishes:
- Fresh mint leaves
- Whipped cream
Pairings:
- Serve with a glass of white wine or champagne.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit compote.
- If the cheesecake is too soft, refrigerate for a longer time.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Store the cheesecake in the refrigerator to prevent spoilage.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve the cheesecake as a dessert after a meal.
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