Ingredients with Measurements:
- 1 cup of crushed graham crackers
- 1/4 cup of unsalted butter, melted
- 1/4 cup of sugar
- 1/4 cup of small sago pearls
- 1 can of sweetened condensed milk
- 1 package of cream cheese, softened
- 1/2 cup of heavy cream
- 1/2 cup of fresh mango puree
- 1/2 cup of fresh pomelo segments
- 1 tablespoon of gelatin powder
- 1/4 cup of water
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Small saucepan
- Mixing bowls
- Whisk
- Food processor
Step-by-step instructions:
1. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix well until the mixture is crumbly.
2. Press the mixture onto the bottom of the springform pan, making sure it is evenly distributed. Chill in the refrigerator for at least 30 minutes.
3. In a small saucepan, cook the sago pearls according to package instructions. Drain and set aside.
4. In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and heavy cream. Mix well until the mixture is smooth and creamy.
5. In a separate mixing bowl, whisk the mango puree until smooth. Add the gelatin powder and water. Mix well until the gelatin is dissolved.
6. Add the mango mixture to the cream cheese mixture. Mix well until everything is well combined.
7. Fold in the cooked sago pearls and pomelo segments into the mixture.
8. Pour the mixture onto the chilled crust. Smooth the top with a spatula.
9. Chill the cheesecake in the refrigerator for at least 4 hours or until set.
10. Once the cheesecake is set, remove it from the springform pan and transfer it to a serving plate.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Refrigerate at 4°C (40°F)
Serving size:
Makes 8 servings
Nutritional information:
Calories per serving: 425
Total fat: 26g
Saturated fat: 15g
Cholesterol: 84mg
Sodium: 240mg
Total carbohydrates: 43g
Dietary fiber: 1g
Sugar: 33g
Protein: 7g
Substitutions for ingredients:
- Digestive biscuits can be used instead of graham crackers.
- Mango puree can be substituted with any other fruit puree.
- Pomelo segments can be substituted with grapefruit segments.
Variations:
- Add chopped nuts to the crust for added texture.
- Use different types of fruit for a different flavor profile.
- Add a layer of whipped cream on top of the cheesecake for added creaminess.
Tips and tricks:
- Make sure to chill the crust before adding the filling to prevent it from crumbling.
- Use a food processor to crush the graham crackers for a finer texture.
- Make sure the gelatin is completely dissolved before adding it to the mango puree.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This cheesecake is best served chilled and does not need to be reheated.
Presentation ideas:
- Top the cheesecake with fresh fruit or whipped cream.
- Serve the cheesecake with a drizzle of caramel or chocolate sauce.
Garnishes:
- Fresh fruit slices
- Whipped cream
- Chocolate shavings
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cheesecake is too soft, chill it in the refrigerator for a longer period of time.
- If the crust is too crumbly, add more melted butter to the mixture.
Food safety advice:
- Make sure to cook the sago pearls according to package instructions to prevent foodborne illness.
- Store the cheesecake in the refrigerator to prevent spoilage.
Food history:
- Sago pearls are a traditional ingredient in Southeast Asian desserts.
- Cheesecake is believed to have originated in ancient Greece.
Flavor profiles:
- Sweet
- Creamy
- Tangy
- Fruity
Serving suggestions:
- Serve as a dessert after a meal or as a sweet treat for a special occasion.
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