Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened shredded coconut
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup manjar blanco (Peruvian caramel)
- 1/2 cup coconut cream
- 1/4 cup sweetened shredded coconut, toasted
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
- Mixing bowls
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs and melted butter until combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Sprinkle the 1/2 cup of shredded coconut on top of the crust.
4. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Pour half of the cream cheese mixture over the crust.
7. In a separate mixing bowl, whisk together the manjar blanco and coconut cream until smooth.
8. Pour the manjar blanco mixture over the cream cheese layer.
9. Pour the remaining cream cheese mixture over the manjar blanco layer.
10. Cover the bottom of the springform pan with aluminum foil to prevent water from seeping in.
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 1 hour and 15 minutes or until the cheesecake is set.
13. Remove from the oven and let cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
15. Before serving, sprinkle the toasted shredded coconut on top of the cheesecake.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Chilling time: 4 hours or overnight
Temperature:
325°F
Serving size:
12 slices
Nutritional information:
Calories per serving: 480
Fat: 34g
Carbohydrates: 39g
Protein: 6g
Sodium: 310mg
Sugar: 32g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
- Regular caramel sauce can be used instead of manjar blanco.
Variations:
- Add chopped nuts or chocolate chips to the crust for added texture.
- Use a mixture of cream cheese and ricotta cheese for a lighter cheesecake.
- Top the cheesecake with fresh fruit or whipped cream.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to prevent lumps.
- To prevent cracks in the cheesecake, do not overmix the batter and avoid opening the oven door while baking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Toast the shredded coconut in a dry pan over medium heat until golden brown.
Storage instructions:
Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and sprinkle with toasted shredded coconut.
Garnishes:
Toasted shredded coconut, fresh fruit, or whipped cream.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
Food safety advice:
Make sure the cheesecake is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Manjar blanco is a traditional Peruvian sweet made from condensed milk, sugar, and vanilla. It is commonly used in desserts and pastries.
Flavor profiles:
Creamy, sweet, and coconutty.
Serving suggestions:
Serve the cheesecake as a dessert after a Peruvian-inspired meal.
Related Categories
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Region: Peruvian