Ingredients
-
-
1
-
1/4
-
1/3
-
1/2
-
1
-
1
-
1
-
-
32
-
2/3
-
15
-
1
-
1/4
-
7
Directions
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!), I planned on serving this for Easter, so I made one in advance yesterday as a trial run Based on the other reviews, I added 3/4 c toasted coconut to the dry crust ingredients and pulsed it in my processor before adding the butter, then the egg/vanilla I also added 3/4 c shredded coconut to the custard ingredients before adding the egg, then baked as directed After cooling in the oven, I removed it, whipped up Broiled Coconut Topping Recipe #168836, and carefully spread on the cheesecake (I did have to soften it a bit more so as not to tear the cake top) and broiled for about 2 minutes I let it cool on the counter, when it was completely cool I stuck it in the fridge WITHOUT wrapping it i did steal a few bites though forced myself to wait until tonight to enjoy a slice Ohhhh, it is so good! The texture is smooth and rich and velvety the best cheesecake i have ever made The coconut in all 3 layers was perfect the crust on top, the smooth subtle taste in the cake, and the nutty flavor in the crust I can’t wait to serve this on Sunday! Thansk so much for posting!, It didn’t turn out perfect (my fault for underbaking) but I do agree with Chef Mommie that it needs more coconut flavor I think it needs some sort of coconut topping But the texture was great; nice and creamy
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Steps
|
1
Done
|
For Crust: |
|
2
Done
|
Preheat Oven to 375 Degrees F. |
|
3
Done
|
Have 9 Inch Springform Pan Ready. |
|
4
Done
|
Mix Flour, Salt & Sugar Together. |
|
5
Done
|
Cut Chilled Butter Into Flour Mix Until Flour & Butter Have Texture of Cornmeal. |
|
6
Done
|
Beat Egg Yolk With Vanilla & Add to Flour/Butter Mix - Mix Well. Dough Will Be Crumbly - That's Ok. |
|
7
Done
|
Pat Dough Onto Floor & a Bit Up the Side of the Springform Pan - Go For Even Distribution. |
|
8
Done
|
Bake 14-16 Minutes - Until Golden Brown. |
|
9
Done
|
Remove from Oven & Cool to Room Temperature Brush With Egg White. Set Aside. |
|
10
Done
|
For Custard: |
|
11
Done
|
Preheat Oven to 475 Degrees F. |
|
12
Done
|
Place Cream Cheese in Large Mixing Bowl. Add2/3 Cup Sugar, 1 Teaspoon Vanilla, 1/4 Teaspoon Salt & Can of Coco Lopez. |
|
13
Done
|
Start Mixing at Medium Speed Until Cheese & Coco Lopez Are Well-Blended, No More Tha a Minute. |
|
14
Done
|
Add Eggs 1 at a Time, Mixing 10 - 20 Seconds Between Additions. Goal Is Uniform Texture & Color Without Overbeating. |
|
15
Done
|
Pour Custard Into Springform Pan Whose Bottom Is Lined With the Baked Crust. |
