Ingredients with Measurements:
- 300g pink wafer biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200g caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 150ml sour cream
- Pink food coloring
Special equipment needed:
- 9-inch springform cake tin
- Food processor
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 160°C/325°F/Gas Mark 3.
2. Crush the pink wafer biscuits in a food processor until they become fine crumbs.
3. Add the melted butter to the biscuit crumbs and mix well.
4. Press the biscuit mixture into the base of a 9-inch springform cake tin and smooth it out with a spatula.
5. Bake the biscuit base in the preheated oven for 10 minutes and then remove it from the oven and set it aside to cool.
6. In a mixing bowl, beat the cream cheese, caster sugar, and vanilla extract together until smooth.
7. Add the eggs one at a time, beating well after each addition.
8. Add the sour cream and mix until well combined.
9. Add a few drops of pink food coloring to the cheesecake mixture and mix well until the desired shade of pink is achieved.
10. Pour the cheesecake mixture over the cooled biscuit base and smooth it out with a spatula.
11. Bake the cheesecake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly wobbly.
12. Remove the cheesecake from the oven and allow it to cool to room temperature.
13. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
14. To serve, remove the cheesecake from the tin and slice into portions.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Oven temperature: 160°C/325°F/Gas Mark 3
Serving size:
Serves 8-10 people
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 40g
Protein: 7g
Substitutions for ingredients:
- Digestive biscuits can be used instead of pink wafer biscuits.
- Margarine can be used instead of unsalted butter.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add crushed strawberries to the cheesecake mixture for a strawberry and pink wafer cheesecake.
- Use blue food coloring instead of pink for a blue wafer cheesecake.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- Use a spatula to smooth out the cheesecake mixture in the tin to prevent air bubbles from forming.
- To prevent the cheesecake from cracking, avoid overmixing the ingredients and do not overbake the cheesecake.
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. It should not be reheated.
Presentation ideas:
- Decorate the top of the cheesecake with fresh berries or whipped cream.
- Dust the top of the cheesecake with icing sugar.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
Pairings:
- A glass of sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or overmixed. To prevent this, avoid overmixing the ingredients and do not overbake the cheesecake.
Food safety advice:
- Make sure the cheesecake is fully cooked before serving.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- The first cheesecake was made in ancient Greece and was served to athletes during the first Olympic Games in 776 BC.
Flavor profiles:
- Sweet, creamy, and slightly tangy.
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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