Ingredients with Measurements:
- 1 cup crushed graham crackers
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- 1/4 cup chopped peanuts
Special Equipment Needed:
- Mini cheesecake pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of each mini cheesecake pan. Use a spoon to press the mixture down firmly.
4. In another mixing bowl, beat the cream cheese until smooth using an electric mixer.
5. Add the sour cream, condensed milk, egg, and vanilla extract to the cream cheese mixture. Mix until well combined.
6. Fold in the chocolate chips and chopped peanuts.
7. Pour the mixture into each mini cheesecake pan, filling each about 3/4 full.
8. Bake the mini cheesecakes for 20-25 minutes or until the edges are slightly golden brown and the center is set.
9. Remove the mini cheesecakes from the oven and let them cool for 10 minutes.
10. Use a knife to loosen the edges of each mini cheesecake and remove them from the pan.
11. Serve the mini cheesecakes warm or chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- Makes 12 mini cheesecakes
Nutritional information:
- Calories per serving: 210
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 50mg
- Sodium: 140mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 12g
- Protein: 4g
Substitutions for ingredients:
- Graham crackers can be substituted with digestive biscuits or vanilla wafers.
- Peanut can be substituted with almonds or cashews.
- Chocolate chips can be substituted with chopped chocolate bars.
Variations:
- Add a teaspoon of lemon zest to the cream cheese mixture for a tangy flavor.
- Use different types of nuts such as macadamia nuts or hazelnuts.
- Top the mini cheesecakes with whipped cream or fresh berries.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a spoon to press the graham cracker mixture firmly into the pan to prevent it from crumbling.
- Let the mini cheesecakes cool before removing them from the pan to prevent them from breaking.
Storage Instructions:
- Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Microwave the mini cheesecakes for 10-15 seconds or until warm.
Presentation Ideas:
- Serve the mini cheesecakes on a platter with fresh berries and whipped cream.
- Dust the mini cheesecakes with powdered sugar before serving.
Garnishes:
- Chopped peanuts or chocolate chips
- Fresh berries
- Whipped cream
Pairings:
- Coffee or tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the mini cheesecakes are too soft, bake them for an additional 5-10 minutes.
- If the mini cheesecakes are too dry, reduce the baking time by 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the mini cheesecakes in the refrigerator to prevent spoilage.
Food History:
- Terang Bulan is a popular Indonesian dessert that is similar to a pancake.
Flavor Profiles:
- Sweet, creamy, and nutty.
Serving Suggestions:
- Serve the mini cheesecakes as a dessert or a snack.
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Region: Indonesian