Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 1/2 cup Kopi Luwak coffee, brewed and cooled
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well and press onto the bottom of a 9-inch springform pan. Set aside.
3. In a separate mixing bowl, beat cream cheese and 1 cup sugar until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in brewed Kopi Luwak coffee, vanilla extract, and heavy cream.
6. Pour mixture over the crust in the springform pan.
7. Bake for 45-50 minutes or until the center is almost set.
8. Remove from oven and let cool for 10 minutes.
9. Run a knife around the edges of the cheesecake to loosen it from the pan.
10. Chill in the refrigerator for at least 4 hours or overnight.
11. Before serving, garnish with whipped cream and chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Chilling time: 4 hours or overnight
5. Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 44g
Saturated Fat: 25g
Cholesterol: 215mg
Sodium: 380mg
Carbohydrates: 40g
Sugar: 32g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Unsalted butter can be substituted with salted butter, but reduce the added salt in the recipe.
- Kopi Luwak coffee can be substituted with any strong brewed coffee.
Variations:
- Add chocolate chips or cocoa powder to the cheesecake batter for a chocolate twist.
- Top the cheesecake with caramel sauce or fresh berries for added flavor.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps in the batter.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool completely before slicing to ensure clean cuts.
Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Cheesecake can be served cold or at room temperature. If you prefer it warm, place a slice in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cheesecake on a cake stand or platter for an elegant presentation.
Garnishes:
Garnish with whipped cream and chocolate shavings for a classic look. Other options include fresh berries, caramel sauce, or chopped nuts.
Pairings:
Pair with a cup of Kopi Luwak coffee for a complete coffee experience.
Suggested side dishes:
Serve with fresh fruit or a side of vanilla ice cream.
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. Try using a water bath next time and letting it cool in the oven with the door slightly open.
- If the cheesecake is too soft or runny, it may not have been cooked long enough. Make sure to bake until the center is almost set.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Kopi Luwak coffee is a rare and expensive coffee that is made from the feces of the Asian palm civet. The coffee beans are eaten by the civet and then excreted, which gives them a unique flavor. Kopi Luwak cheesecake is a modern twist on this traditional coffee.
Flavor profiles:
Kopi Luwak coffee has a rich and complex flavor with notes of chocolate and caramel. The cheesecake is creamy and tangy with a hint of coffee flavor.
Serving suggestions:
Serve as a dessert after a dinner party or as a special treat for coffee lovers.
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