Ingredients with Measurements:
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 250g Qimiq Classic
- 200g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat oven to 325°F (160°C).
2. Crush the digestive biscuits in a food processor until they become fine crumbs.
3. Mix the melted butter with the biscuit crumbs until well combined.
4. Press the biscuit mixture into the bottom of a 9-inch springform pan, making sure it is evenly distributed.
5. Bake the crust for 10 minutes, then remove from the oven and let it cool.
6. In a large mixing bowl, beat the cream cheese and Qimiq Classic with an electric mixer until smooth.
7. Add the sugar, eggs, vanilla extract, and salt to the bowl and continue to mix until well combined.
8. Add the flour to the mixture and mix until just combined.
9. Pour the cheesecake mixture over the cooled crust and smooth it out with a spatula.
10. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Once cooled, refrigerate the cheesecake for at least 2 hours or overnight.
13. Serve chilled and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat oven to 325°F (160°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 520
Fat: 36g
Saturated Fat: 20g
Cholesterol: 170mg
Sodium: 400mg
Carbohydrates: 43g
Sugar: 31g
Protein: 9g
Substitutions for ingredients:
- Graham crackers can be substituted for digestive biscuits.
- Mascarpone cheese can be substituted for cream cheese.
- Cornstarch can be substituted for all-purpose flour.
Variations:
- Add fresh fruit or fruit compote as a topping.
- Add chocolate chips or cocoa powder to the cheesecake mixture for a chocolate twist.
- Add a layer of caramel or chocolate sauce between the crust and cheesecake mixture.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Don't overmix the cheesecake mixture, as this can cause it to crack.
- Use a water bath to prevent the cheesecake from cracking while baking.
- Let the cheesecake cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature. Do not microwave the cheesecake, as this will cause it to become rubbery.
Presentation ideas:
- Top the cheesecake with fresh fruit or fruit compote.
- Dust the cheesecake with powdered sugar.
- Drizzle caramel or chocolate sauce over the cheesecake.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
- Mint leaves
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may have been overmixed or baked at too high of a temperature.
- If the cheesecake is too dense, it may have been overmixed or baked for too long.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before preparing the cheesecake.
- Store the cheesecake in the refrigerator at all times.
Food history:
Cheesecake has been enjoyed for centuries, with evidence of its existence dating back to ancient Greece. Qimiq, a dairy product made from cream and milk, was developed in Austria in the 1980s.
Flavor profiles:
Creamy, tangy, sweet, and slightly salty.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian