Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup nata de coco, drained and chopped
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well until the mixture is moistened.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool.
4. In a large mixing bowl, beat cream cheese, 1 cup sugar, and vanilla extract using an electric mixer until smooth.
5. Add eggs, one at a time, beating well after each addition.
6. Fold in chopped nata de coco.
7. Pour the mixture onto the cooled crust.
8. Bake for 50-55 minutes or until the center is almost set.
9. Remove from the oven and let it cool completely.
10. Chill in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 542
Fat: 38g
Saturated Fat: 22g
Cholesterol: 196mg
Sodium: 292mg
Carbohydrates: 45g
Sugar: 36g
Protein: 8g
Substitutions for ingredients:
- You can use digestive biscuits or Oreo cookies instead of graham crackers.
- You can use coconut sugar instead of granulated sugar.
- You can use margarine instead of unsalted butter.
- You can use low-fat cream cheese instead of regular cream cheese.
Variations:
- You can add 1/4 cup of shredded coconut to the crust mixture.
- You can add 1/4 cup of chopped nuts to the crust mixture.
- You can add 1/4 cup of cocoa powder to the cream cheese mixture to make a chocolate nata de coco cheesecake.
Tips and tricks:
- Make sure that the cream cheese is at room temperature before mixing it with the other ingredients.
- Use a spatula to scrape the sides of the mixing bowl to make sure that all the ingredients are well combined.
- Let the cheesecake cool completely before chilling it in the refrigerator.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with whipped cream and nata de coco cubes.
Garnishes:
- Whipped cream
- Nata de coco cubes
- Shredded coconut
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruits
- Fruit salad
Troubleshooting advice:
- If the cheesecake cracks, it means that it was overcooked. To prevent this, make sure that the oven temperature is not too high and that the cheesecake is not overbaked.
Food safety advice:
- Make sure that the cream cheese is not expired.
- Wash your hands and all the utensils before preparing the ingredients.
Food history:
- Nata de coco is a chewy, translucent, jelly-like food product that is made from coconut water.
Flavor profiles:
- Creamy
- Sweet
- Coconutty
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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Region: Philippine