Ingredients with Measurements:
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 cup crushed pudpod (dried coconut meat)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well and press the mixture onto the bottom of the springform pan.
3. In another mixing bowl, beat the cream cheese and sugar until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract, sour cream, and flour until well combined.
6. Fold in the crushed pudpod.
7. Pour the mixture into the prepared crust.
8. Bake for 50-55 minutes or until the center is almost set.
9. Remove from the oven and let it cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 32g
Carbohydrates per serving: 34g
Protein per serving: 7g
Substitutions for ingredients:
- Crushed graham crackers can be substituted with crushed digestive biscuits or vanilla wafers.
- Melted butter can be substituted with margarine or coconut oil.
- Pudpod can be substituted with shredded coconut or desiccated coconut.
Variations:
- Add 1/2 cup of chopped nuts (such as almonds or pecans) to the cheesecake mixture.
- Top the cheesecake with whipped cream and toasted coconut flakes.
- Use a chocolate cookie crust instead of graham crackers.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Use a sharp knife to cut the cheesecake into slices.
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 fresh fruit or fruit compote.
- Dust the cheesecake with powdered sugar.
- Drizzle caramel or chocolate sauce over the cheesecake.
Garnishes:
- Fresh fruit
- Whipped cream
- Toasted coconut flakes
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may be due to overbaking or sudden temperature changes. To prevent this, bake the cheesecake in a water bath and let it cool to room temperature before chilling in the refrigerator.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all utensils before handling food.
- Store the cheesecake in the refrigerator.
Food history:
- Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
Serving suggestions:
- Serve the cheesecake as a dessert or as a sweet snack.
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