MMMM SMOOTH & CREAMY COCONUT CHEESECAKE
Ok, fine, I am a cheesecake snob. The rich, dense, smooth & unctuous cheesecakes (no flour please) with shortbread crusts are my favorites (no greasy graham cracker). This cake developed for Easter dinner - I yearned for coconut but did not want to disrupt the smoooth texture of cheesecake - it's "sine qua non". Family insisted I post ASAP to keep recipe intact (even though cake is gone - before it could fully develop its flavor!). Recipe is truly easy - I believe this is much easier than flour-based cakes. Hardest thing is making the crust (which isn't that tough)! Please plan to make the day before serving to allow the cake to firm up & develop its flavor (best after 2 days but it won't last that long!)
Provided by Busters friend
Categories Cheesecake
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- For crust:.
- Preheat oven to 375 degrees F.
- Have 9 inch springform pan ready.
- Mix flour, salt & sugar together.
- Cut chilled butter into flour mix until flour & butter have texture of cornmeal.
- Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok.
- Pat dough onto floor & a bit up the side of the springform pan - go for even distribution.
- Bake 14-16 minutes - until golden brown.
- Remove from oven & cool to room temperature Brush with egg white. Set aside.
- For custard:.
- Preheat oven to 475 degrees F.
- Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez.
- Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute.
- Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating.
- Pour custard into springform pan whose bottom is lined with the baked crust.
- Raise the filled pan 3 to 4 inches above the counter & smack sharply onto counter to release air bubbles, Repeat a couple of times (more if things are loud or stressfull).
- Put custard in oven. Bake at 475 for 15 minutes then turn down to 225 degrees F for 70 -75 minutes. Center will still have a quiver.
- Turn oven off. Keep cake in oven & prop oven door open with a wooden spoon. This allows cake to cool slowly for next 2 hours Remove cake, cover with plastic wrap & refrigerate overnight.
- Serve plain or with slices of fresh mango & strawberry.
Nutrition Facts : Calories 663.7, Fat 52.5, SaturatedFat 33.7, Cholesterol 291.1, Sodium 463, Carbohydrate 36, Fiber 1.3, Sugar 23.2, Protein 14.4
COCONUT CREAM MINI CHEESECAKES
Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
- Bake 13 to 15 min. or until centers are almost set. Cool completely.
- Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
EASY COCONUT CHEESECAKE
got this from a family circle cookbook. its a really easy recipe - the best thing about it is the crust. friends always ask for the recipe. needs to be refrigerated overnight.
Provided by grapefruit
Categories Cheesecake
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- brush 23 cm round springform tin with melted butter or oil.
- process biscuits in food processer 15 secs or until finely crushed. add coconut, sugar, cinnamon and butter. process for further 15 mins till combined.
- press biscuit mixture into base and sides of tin.
- refrigerate while preparing filling.
- beat cream cheese with electric beaters till light and fluffy. gradually add condensed milk, lemon juice and essence.
- beat on medium speed 5 mins or till smooth and increased in volume.
- pour into prepared tin, smooth surface.
- sprinkle with extra cinnamon.
- refrigerate overnight.
- decorate with piped cream and seaonal fruits.
Nutrition Facts : Calories 948.1, Fat 61.2, SaturatedFat 39.1, Cholesterol 187.7, Sodium 566.9, Carbohydrate 86, Fiber 0.8, Sugar 81.6, Protein 18
COCONUT CHEESECAKE
I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of willcookforsmiles.com. Serving size is estimated.
Provided by AmyZoe
Categories Cheesecake
Time 1h17m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9 inch spring form pan and set aside.
- Preheat oven to 325.
- For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
- For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
- Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
- Take the cheesecake out and spread the topping evenly over the top.
- Bake for another 5 to 7 minutes.
COCONUT CHEESECAKE
This is the most fantastic Cheesecake I have ever tasted. The recipe is from M.S. Milliken and S. Feniger (with very minor changes). I have no idea who they are but I sure do thank them for this great recipe. People just go silent when eating this.
Provided by Karens Krazy Kitchen
Categories Cheesecake
Time P1DT1h15m
Yield 1 cheese cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
- Bring 4 cups of water to a boil.
- Get out your roasting pan.
- Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
- Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
- Beat the cream cheese and sugar in a large bowl until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
- Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
- Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
- Bake until puffed, about 1 hour and 25 minutes.
- Remove from the oven and cool completely.
- Cover and refrigerate overnight.
- To serve, cut around the side of the pan to loosen and spring it free!
- Sprinkle the remaining coconut over the top and press around the sides.
- Enjoy!
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