Ingredients with Measurements:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 3 (8 oz) packages of cream cheese, softened
- 1 (14 oz) can of sweetened condensed milk
- 1 cup of manjar branco (Brazilian coconut pudding)
- 1/2 cup of shredded coconut
- 3 large eggs
- 1 tsp of vanilla extract
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 graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned. Remove from the oven and let it cool.
4. In a separate mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, manjar branco, shredded coconut, eggs, and vanilla extract. Mix until well combined.
5. Pour the mixture over the crust in the springform pan. Cover the pan with aluminum foil.
6. Place the springform pan in a larger baking dish. Add hot water to the larger baking dish until it reaches halfway up the sides of the springform pan.
7. Bake for 1 hour and 15 minutes or until the cheesecake is set. Remove from the oven and let it cool.
8. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
9. When ready to serve, remove the cheesecake from the springform pan and slice into desired portions.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 542
Fat per serving: 37g
Saturated fat per serving: 22g
Cholesterol per serving: 187mg
Sodium per serving: 373mg
Carbohydrates per serving: 44g
Sugar per serving: 35g
Protein per serving: 10g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers.
- Instead of manjar branco, you can use coconut cream or coconut milk.
- Instead of shredded coconut, you can use toasted coconut flakes.
Variations:
- Instead of a graham cracker crust, you can use an Oreo cookie crust.
- Instead of manjar branco, you can use dulce de leche or caramel sauce.
- Instead of shredded coconut, you can use chopped nuts or chocolate chips.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake.
- Covering the springform pan with aluminum foil prevents water from seeping into the cheesecake during baking.
- Let the cheesecake cool completely before refrigerating to avoid condensation on the surface.
- Use a sharp knife to slice the cheesecake for clean cuts.
Storage instructions:
Refrigerate the cheesecake in an airtight container for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with whipped cream and toasted coconut flakes.
- Drizzle caramel sauce or chocolate sauce over the cheesecake.
- Garnish with fresh berries or sliced fruit.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Caramel sauce
- Chocolate sauce
- Fresh berries
- Sliced fruit
Pairings:
- Coffee
- Tea
- Hot chocolate
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks on the surface, 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 in the oven with the door slightly open before refrigerating.
- If the cheesecake is too dense or heavy, it may have been overmixed or overcooked. Mix the ingredients until just combined and bake until the cheesecake is set but still slightly jiggly in the center.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cheesecake in the refrigerator at 40°F or below.
- Discard any leftover cheesecake that has been left at room temperature for more than 2 hours.
Food history:
Manjar branco is a traditional Brazilian dessert made from coconut milk, sugar, and cornstarch. It is similar to pudding or custard and is often served with fruit or cookies. Cheesecake is a popular dessert that originated in ancient Greece and was later adopted by the Romans. It was brought to America by European immigrants and has since become a classic dessert in American cuisine.
Flavor profiles:
Creamy, sweet, tangy, coconutty, buttery, crunchy
Serving suggestions:
Serve the Manjar Branco and Coconut Cheesecake as a dessert for a special occasion or holiday gathering.
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Region: Brazilian