Ingredients with Measurements:
- 1 1/2 cups of Maria-Mole mix
- 1/2 cup of water
- 1/2 cup of sugar
- 1/2 cup of cream cheese
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 cup of cornstarch
- 1/4 cup of lemon juice
- 1 teaspoon of vanilla extract
- 3 eggs
- 1/4 teaspoon of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the Maria-Mole mix and water until well mixed. Spread the mixture evenly on the bottom of the springform pan.
3. In a saucepan, combine the sugar, cream cheese, heavy cream, and unsalted butter. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth.
4. In a separate mixing bowl, whisk together the cornstarch, lemon juice, vanilla extract, eggs, and salt until well combined.
5. Slowly pour the cream cheese mixture into the egg mixture, whisking constantly until well combined.
6. Pour the mixture over the Maria-Mole crust in the springform pan.
7. Bake the cheesecake for 45-50 minutes, or until the center is set and the edges are golden brown.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Once cooled, refrigerate the cheesecake for at least 2 hours, or until chilled and firm.
10. Serve the Maria-Mole cheesecake chilled, garnished with whipped cream and Maria-Mole crumbs.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 6g
Substitutions for ingredients:
- Maria-Mole mix can be substituted with graham cracker crumbs.
- Lemon juice can be substituted with lime juice.
Variations:
- Add strawberries or blueberries to the cheesecake mixture for a fruity twist.
- Use chocolate Maria-Mole mix for a chocolatey cheesecake.
Tips and tricks:
- Make sure to let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- Use a water bath to prevent the cheesecake from cracking while baking.
Storage instructions:
Refrigerate the cheesecake in an airtight container for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Garnish with whipped cream and Maria-Mole crumbs.
Garnishes:
Whipped cream and Maria-Mole crumbs.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad.
Troubleshooting advice:
- If the cheesecake cracks while baking, reduce the oven temperature and bake for a longer time.
- If the cheesecake is too soft, refrigerate for a longer time.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Maria-Mole is a traditional Brazilian dessert made with coconut and condensed milk.
Flavor profiles:
Sweet, creamy, and slightly tangy.
Serving suggestions:
Serve chilled as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Brazilian
Taste: Rich, Creamy, Sweet, Nutty, Chocolatey