Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sweetened shredded coconut
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Food processor (optional)
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a small mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a large mixing bowl, beat cream cheese, 1 cup granulated sugar, and vanilla extract until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in shredded coconut.
7. Pour the mixture over the baked crust.
8. Bake for 50-55 minutes or until the center is almost set.
9. Remove from the oven and let cool.
10. Cover and refrigerate for at least 4 hours or overnight.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 325°F.
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 560
- Fat: 41g
- Saturated Fat: 24g
- Cholesterol: 184mg
- Sodium: 340mg
- Carbohydrates: 43g
- Fiber: 1g
- Sugar: 36g
- Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add 1/2 cup chopped macadamia nuts to the cheesecake mixture for a tropical twist.
- Top the cheesecake with whipped cream and toasted coconut flakes.
Tips and tricks:
- Use room temperature cream cheese for a smooth and creamy cheesecake.
- To prevent cracks on the surface of the cheesecake, avoid overbeating the mixture and do not overbake.
- Run a knife around the edge of the cheesecake before removing it from the pan to prevent sticking.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Top with whipped cream and toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
Pairings:
- Serve with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
Troubleshooting advice:
- If the cheesecake cracks on the surface, cover it with whipped cream or fruit to hide the imperfections.
Food safety advice:
- Store the cheesecake in the refrigerator to prevent spoilage.
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
- Creamy, sweet, and nutty.
Serving suggestions:
- Serve chilled for a refreshing dessert.
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