Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut jam
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a small bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract.
7. Pour the cheesecake batter into the prepared crust.
8. In a small saucepan, heat the coconut jam over low heat until it becomes a pourable consistency.
9. Drizzle the coconut jam over the cheesecake batter.
10. Use a knife to swirl the coconut jam into the cheesecake batter.
11. Bake for 45-50 minutes or until the cheesecake is set.
12. Remove from the oven and let cool to room temperature.
13. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
Makes 12 servings.
Nutritional information:
Calories per serving: 450
Fat per serving: 31g
Carbohydrates per serving: 36g
Protein per serving: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Coconut jam can be substituted with any fruit jam or preserves.
Variations:
- Add shredded coconut to the crust for extra coconut flavor.
- Top the cheesecake with whipped cream and toasted coconut flakes.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the batter.
- Use a knife to swirl the coconut jam into the cheesecake batter for a marbled effect.
- Chill the cheesecake for at least 2 hours before serving for best results.
Storage instructions:
Store leftover cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve on a cake stand and garnish with whipped cream and toasted coconut flakes.
Garnishes:
Whipped cream and toasted coconut flakes.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, bake the cheesecake until the edges are set but the center is slightly jiggly. Let the cheesecake cool to room temperature before chilling in the refrigerator.
- If the cheesecake is too dense, it may have been overmixed or overcooked. Mix the batter until just combined and bake until the edges are set but the center is slightly jiggly.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before handling food.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Creamy, tangy, and sweet with a hint of coconut.
Serving suggestions:
Serve chilled with whipped cream and toasted coconut flakes.
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