Ingredients with Measurements:
- 2 cups crushed graham crackers
- 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 all-purpose flour
- 1/2 cup milk
- 1/2 cup sweetened condensed milk
- 1/4 cup chocolate chips
- 1/4 cup chopped peanuts
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Oven
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine the crushed graham crackers, melted butter, and 1/4 cup granulated sugar. Mix well and press the mixture onto the bottom of the springform pan. Set aside.
3. In a separate mixing bowl, beat the cream cheese until smooth.
4. Add 1 cup granulated sugar and vanilla extract to the cream cheese. Mix until well combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Gradually add the flour, milk, and sweetened condensed milk. Mix until well combined.
7. Pour the cheesecake mixture onto the prepared crust.
8. Sprinkle chocolate chips and chopped peanuts over the top of the cheesecake.
9. Bake the cheesecake for 50-60 minutes or until the center is set.
10. Remove from the oven and let it cool to room temperature.
11. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 581
Fat: 41g
Saturated Fat: 23g
Cholesterol: 198mg
Sodium: 413mg
Carbohydrates: 46g
Sugar: 36g
Protein: 10g
Substitutions for ingredients:
- Crushed digestive biscuits can be used instead of graham crackers.
- Salted butter can be used instead of unsalted butter.
- Almond or hazelnut flour can be used instead of all-purpose flour.
- White chocolate chips or butterscotch chips can be used instead of chocolate chips.
- Almonds or cashews can be used instead of peanuts.
Variations:
- Add a layer of sliced bananas or strawberries on top of the crust before adding the cheesecake mixture.
- Use Oreo cookies instead of graham crackers for the crust.
- Add a tablespoon of lemon juice to the cheesecake mixture for a tangy flavor.
- Use different types of nuts or chocolate chips for the topping.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake.
- Use a water bath to prevent cracks in the cheesecake.
- 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:
Let the cheesecake come to room temperature before serving.
Presentation ideas:
Serve the cheesecake on a cake stand and decorate with whipped cream and fresh berries.
Garnishes:
Whipped cream, fresh berries, chopped nuts, chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too soft, chill it in the refrigerator for a longer time.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before and after handling food.
Food history:
Terang Bulan is a popular Indonesian dessert that is similar to a pancake. This recipe combines the flavors of Terang Bulan with a classic cheesecake.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Indonesian