Ingredients with Measurements:
- 2 cups of crushed graham crackers
- 1/2 cup of melted butter
- 24 oz of cream cheese, softened
- 1 cup of sugar
- 4 eggs
- 1 tsp of vanilla extract
- 1/2 cup of paçoca, crumbled
- 1/4 cup of heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham crackers until they become fine crumbs.
3. Add the melted butter to the graham cracker crumbs and mix well.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. In a large bowl, beat the cream cheese and sugar until smooth.
6. Add the eggs, one at a time, and beat until well combined.
7. Stir in the vanilla extract and crumbled paçoca.
8. Pour the cheesecake mixture over the baked crust.
9. Bake for 45-50 minutes or until the cheesecake is set.
10. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours.
11. In a small saucepan, heat the heavy cream until it starts to simmer.
12. Remove from heat and add the remaining crumbled paçoca.
13. Stir until well combined and let it cool.
14. Drizzle the paçoca sauce over the cheesecake before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 550
Fat: 40g
Carbohydrates: 40g
Protein: 9g
Substitutions for ingredients:
- Digestive biscuits can be used instead of graham crackers.
- Mascarpone cheese can be used instead of cream cheese.
- Peanut butter can be used instead of paçoca.
Variations:
- Add chocolate chips to the cheesecake mixture for a chocolate twist.
- Substitute the paçoca with any other nut or candy of your choice.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before refrigerating it to prevent condensation.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
Serve the cheesecake cold.
Presentation ideas:
Serve the cheesecake on a cake stand and drizzle the paçoca sauce over it.
Garnishes:
Garnish with chopped nuts or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too soft, refrigerate it for a few more hours.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Paçoca is a traditional Brazilian candy made from ground peanuts and sugar.
Flavor profiles:
The cheesecake has a creamy and sweet flavor with a nutty twist from the paçoca.
Serving suggestions:
Serve the cheesecake as a dessert after a Brazilian-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Brazilian
Taste: Creamy, Sweet, Nutty, Caramelized, Crunchy