Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 1/2 cup sweetened shredded coconut
- 1/2 cup white chocolate chips
- 1/4 cup chopped pecans
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Parchment paper
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.
3. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool.
4. In a large mixing bowl, beat cream cheese until smooth. Add 1 cup granulated sugar and vanilla extract. Beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Add sour cream, heavy cream, and cornstarch. Beat until well combined.
7. Pour the mixture into the prepared crust.
8. Wrap the bottom of the pan with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water, about halfway up the sides of the springform pan.
9. Bake for 1 hour and 15 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Remove from the oven and let cool for 10 minutes. Run a knife around the edges of the cheesecake to loosen it from the sides of the pan.
11. In a mixing bowl, combine powdered sugar, shredded coconut, white chocolate chips, and chopped pecans.
12. Sprinkle the mixture over the top of the cheesecake.
13. Return the cheesecake to the oven and bake for an additional 10 minutes.
14. Remove from the oven and let cool completely.
15. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 25 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 520
Fat: 38g
Carbohydrates: 39g
Protein: 8g
Sodium: 310mg
Sugar: 30g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or chocolate cookies.
- White chocolate chips can be substituted with dark chocolate chips or chopped chocolate.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add 1/2 cup of crushed candy canes to the topping mixture for a festive twist.
- Use a chocolate crust instead of a graham cracker crust.
- Top the cheesecake with whipped cream instead of the coconut and chocolate chip mixture.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting.
- To prevent cracks in the cheesecake, avoid overmixing the batter and do not overbake.
- Let the cheesecake cool completely before adding the topping.
- Chill the cheesecake for at least 4 hours or overnight before serving.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
Serve the cheesecake chilled.
Presentation Ideas:
Serve the cheesecake on a cake stand and sprinkle some extra shredded coconut and chopped pecans on top.
Garnishes:
Extra shredded coconut and chopped pecans.
Pairings:
Serve with a cup of hot cocoa or coffee.
Suggested Side Dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting Advice:
If the cheesecake cracks, cover it with whipped cream or the topping mixture to hide the cracks.
Food Safety Advice:
Make sure to wrap the bottom of the springform pan with aluminum foil to prevent water from seeping into the cheesecake.
Food History:
Cheesecake has been enjoyed since ancient Greece and Rome.
Flavor Profiles:
Sweet, creamy, and nutty.
Serving Suggestions:
Serve the cheesecake as a dessert for a holiday party or family gathering.
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