Coconut Cream Cheesecake. The final word indulgence for coconut lovers with toasted coconut within the crust & within the cheesecake batter for full coconut flavour!
Coconut Cream Cheesecake
I’d deliberate to develop a recipe for Coconut Cream Cheesecake for a fairly some time now however by no means obtained round to it till this week. The inspiration, or possibly simply the reminder, got here from our server at Service provider Tavern final week, which I wrote about earlier.
It was a go to that additionally impressed our latest hen wing recipe: Southern Fried Wings with Chipotle Aioli and Honey Drizzle.
On the finish of the meal she was describing the dessert specials when she inadvertently went off on a tangent. She described the unimaginable dessert she had the night earlier than at a unique restaurant, which she didn’t point out by identify.
The dessert, by coincidence, was Coconut Cream Cheesecake. I mentioned to Partner, “I’ve been which means to attempt one thing like that. We must always do it subsequent week.”
The dialogue then ensued on tips on how to infuse essentially the most coconut flavour right into a cheesecake and protecting it as creamy as potential. We each agreed that toasted dried coconut can be finest as a result of the toasting brings out extra flavour.
That concept had labored effectively in our latest recipe for Toasted Coconut Tea Biscuits. Somewhat pure coconut extract would absolutely assist too, we thought.
Coconut Cream Cheesecake
Finalizing the coconut flavour.
Lastly we mentioned tips on how to incorporate coconut milk into the recipe. I used to be somewhat nervous that the coconut milk would have an effect on the creaminess of the ultimate baked cheesecake.
Particularly if I substituted it for all the whipping cream that I usually add in cheesecake recipes.
So, I settled on a mix of coconut milk and whipping cream as a stability, favouring the coconut milk to make up many of the mix. It labored very effectively certainly.
Positive reduce dried (desiccated) unsweetened coconut is the kind to make use of on this recipe.
Though, I did discover that the coconut milk did make the cheesecake require an extended baking time. To not fear although; despite the fact that it was within the oven at a low temp for 90 minutes.
As you may see from the slice of cheesecake within the picture above it was nonetheless extremely creamy and clean.
Coconut Cream Cheesecake simply out of the oven.
I additionally nervous concerning the texture of the coconut affecting the creaminess of the cheesecake. However since we used tremendous reduce, this didn’t change into an issue in any respect.
It was nearly as clean and creamy as our now well-known Previous Long-established Coconut Cream Pie, which is without doubt one of the hottest recipes out of the over 1700 to be discovered right here. I anticipate this recipe may simply give that high hit a run for its cash.
Belief me, that is one recipe all coconut dessert lovers simply need to attempt.
Coconut Cream Cheesecake
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Rock Recipes High Ten Cheesecakes
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Coconut Cream Cheesecake
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Prep Time:
25 minutes
Prepare dinner Time:
1 hour half-hour
Complete Time:
1 hour 55 minutes
Coconut Cream Cheesecake – the final word indulgence for coconut lovers with toasted coconut within the crust & within the cheesecake batter for full coconut flavour!
Elements
For the cookie crumb crust
- 1⅓ cups graham cracker crumbs
- 1/4 cup toasted coconut
- 3 tbsp sugar
- ⅓ cup melted butter
For the cheesecake batter
- 3 eight ounce packages ounces cream cheese, (3 cups)
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract, (elective)
- 1/4 cup whipping cream
- 3/4 cup coconut milk, (not cream of coconut)
- 1/2 cup toasted coconut
Coconut Whipped Cream (to garnish)
- 3/4 cup whipping cream
- 1/4 tsp coconut extract, ( or vanilla extract)
- 1 1/2 Tbsp icing sugar, (powdered sugar)
Directions
- First toast 1 cup tremendous dried (desiccated) coconut. See observe.
- When the coconut is toasted cut back the warmth to 300 levels to maintain it preheated for the cheesecake.
To organize the cookie crumb crust
- In a small bowl mix the graham cracker crumbs, 1/4 cup of the toasted coconut) sugar and melted butter.
- Press the crumb combination into the underside of a evenly greased or parchment lined 9 inch spring kind pan. (Grease backside solely!) Parchment paper is good right here as a result of it makes it very straightforward to launch the cheesecake from the underside of the pan. No must grease the pan in any respect if you’re utilizing parchment paper.
- Wrap the skin of the springform pan with a double or triple layer of aluminum foil. This performs 2 features: buffering the direct warmth to the pan in order that the cheesecake bakes extra evenly and secondly, it can catch any butter from the crust which will leak out whereas baking and hit the underside of your oven. Stopping a smoky kitchen is all the time good!
To organize the cheesecake batter
- Cream collectively the cream cheese and sugar for two to three minutes till effectively mixed.
- Add the eggs, separately, beating effectively after every addition.
- Beat within the coconut extract & vanilla extract.
- Mix collectively the coconut milk and the 1/4 cup whipping cream and add it to the cheesecake batter, mixing effectively till the batter could be very clean. Utilizing a rubber bowl scraper/spatula, scrape the underside and the edges of the bowl in addition to the electrical beaters/paddle and provides the batter a ultimate beating for 1 minute on the next pace. This ultimate step ensures that there aren’t any lumps within the batter and introduces somewhat air into the cheesecake to make it lighter.
- Lastly stir within the 1/2 cup toasted coconut.
- Pour the cheesecake batter over the ready base and bake at 300 levels F for about 90 minutes. (Oven temperatures will differ barely. Mine takes the total 90 minutes.
- Do not be an compulsive oven door opener! Do not open it in any respect within the first hour.
- The cheesecake doesn’t need to brown in any respect with the intention to be absolutely baked; the floor of the cheesecake ought to lose any shine when the cake is correctly baked. It could nonetheless be barely wobbly simply on the middle at this level.
- Take away the cake from the oven and run a pointy knife utterly across the fringe of the pan. It will permit for the cheesecake to shrink because it cools and hopefully not crack (Enable the cheesecake to chill totally on a wire rack at room temperature. (NOT within the fridge). Refrigerate after absolutely cooled.
For the Coconut Whipped Cream
- Whip collectively the whipping cream, coconut extract and icing sugar till agency peaks kind.
- Use the cream to garnish the sides of the cheesecake and sprinkle on the remaining toasted coconut.
Notes
To toast the coconut, preheat oven to 325 levels F and sprinkle the coconut evenly within the backside of a 8 or 9 inch baking pan. Bake for about 5 minutes or till evenly golden brown. Give the coconut a toss no less than as soon as to be sure that it browns evenly. Watch it intently. Dried coconut does nonetheless include coconut oil and it may well burn rapidly as soon as it is toasted.
