Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut cream
- 1/4 cup shredded coconut
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 graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a separate mixing bowl, beat the cream cheese and 1 cup granulated sugar with an electric mixer until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract and coconut cream.
7. Pour the mixture into the cooled crust.
8. Sprinkle the shredded coconut on top of the cheesecake.
9. Bake for 50-55 minutes or until the cheesecake is set.
10. Remove from the oven and let it cool to room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 33g
Saturated Fat: 19g
Cholesterol: 165mg
Sodium: 300mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 26g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or any other cookie crumbs.
- Coconut cream can be substituted with heavy cream or sour cream.
- Shredded coconut can be substituted with toasted coconut flakes or chopped nuts.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake before sprinkling with shredded coconut.
- Add a tablespoon of lime juice to the cheesecake mixture for a tropical twist.
- Use a mixture of different cookie crumbs for the crust, such as Oreo or shortbread cookies.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to prevent lumps.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation.
Storage instructions:
Refrigerate the cheesecake in an airtight container for up to 5 days.
Reheating instructions:
Let the cheesecake come to room temperature before serving.
Presentation ideas:
Serve the cheesecake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Pair with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cheesecake cracks on the surface, cover it with whipped cream or a layer of ganache.
- If the cheesecake is too dense, try adding a tablespoon of cornstarch to the mixture.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep the cheesecake refrigerated until ready to serve.
Food history:
Cheesecake has been enjoyed since ancient Greece and Rome, where it was made with simple ingredients such as cheese, honey, and wheat.
Flavor profiles:
Creamy, sweet, and slightly tangy with a hint of coconut.
Serving suggestions:
Serve as a dessert or a sweet treat.
Related Categories
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Region: Korean
Taste: Creamy, Rich, Sweet, Chocolatey, Coconutty