Ingredients with Measurements:
- 1 1/2 cups of digestive biscuits, crushed
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 16 oz of cream cheese, softened
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1/2 cup of granulated sugar
- 3 large eggs
- 1 tsp of vanilla extract
- 1/2 cup of Spotted Dick pudding, canned or homemade
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed digestive biscuits, melted butter, and 1/4 cup of granulated sugar. Mix well until the mixture is crumbly.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a spatula to smooth it out.
4. Bake the crust for 10 minutes or until lightly golden. Remove from the oven and let it cool.
5. In another mixing bowl, beat the cream cheese until smooth and creamy.
6. Add the sour cream, heavy cream, and 1/2 cup of granulated sugar. Mix well.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the vanilla extract and Spotted Dick pudding.
9. Pour the mixture onto the cooled crust.
10. Cover the bottom of the springform pan with aluminum foil to prevent water from seeping in during the baking process.
11. Place the springform pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.
12. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
13. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 460
Fat: 35g
Carbohydrates: 30g
Protein: 7g
Substitutions for ingredients:
- Digestive biscuits can be substituted with graham crackers or any other type of cookie.
- Spotted Dick pudding can be substituted with any other type of pudding or fruit compote.
Variations:
- Add a layer of fruit compote on top of the cheesecake before serving.
- Use a chocolate cookie crust instead of a digestive biscuit crust.
- Add a tablespoon of lemon juice to the cheesecake mixture for a tangy flavor.
Tips and tricks:
- Make sure all the ingredients are at room temperature before mixing.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool in the oven before removing it to prevent it from sinking in the middle.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with fresh berries.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it may be overcooked or the oven temperature may be too high.
- If the cheesecake sinks in the middle, it may not have been cooked long enough or the oven temperature may be too low.
Food safety advice:
Make sure all the ingredients are fresh and properly stored. Wash your hands and all utensils before preparing the cheesecake.
Food history:
Spotted Dick is a traditional British pudding made with suet and dried fruit. It is often served with custard. This recipe combines the flavors of Spotted Dick with a classic cheesecake.
Flavor profiles:
Creamy, tangy, and slightly sweet.
Serving suggestions:
Serve the cheesecake as a dessert after a hearty meal.
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