STRAWBERRY- COCONUT CHEESECAKE
www.RecipeGirl.com
CRUST:
6 Tbs unsalted butter, melted- divided
¾ cup graham cracker crumbs
½ cup unsweetened shredded coconut, toasted and cooled
¼ cup granulated sugar
FILLING:
Three 8-ounce packages cream cheese, at room temperature
1 cup granulated sugar
¼ cup unsalted butter, at room temperature
3 Tbs cornstarch
4 large eggs
1 cup canned sweetened cream of coconut (such as Coco Lopez)
¼ cup coconut rum (such as Malibu)
1½ tsp coconut extract
TOPPING:
¼ cup seedless strawberry jam
2 Tbs water
Three 1-pint containers strawberries, stemmed and sliced
1. Prepare crust:
Preheat oven to 350°F. Brush 9-inch diameter springform pan with 2-inch sides with 1 Tbs. melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.
2. Prepare filling:
Using electric mixer, beat 1st four ingredients in a large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut, rum and coconut extract. Pour batter over crust. Lay out 2 layers of heavy duty foil; set cake pan on top of the foil and lift into a large roasting pan. Fold sides up to create a "bowl" with the foil. Add enough water to the roasting pan to come 1 inch up the sides of the cake pan. Cover roasting pan with foil.
3. Bake cake in roasting pan for 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove and cool in the water bath for 2 hours. Remove from water; gently remove sides of springform pan. Chill cake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.
4. On the day of serving- prepare topping:
Simmer jam and 2 Tbs. water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covering completely. Brush remaining jam over berries; chill until ready to serve.
Cooking Tips
*It's ok to use sweetened coconut if you are unable to find unsweetened.
**Cream of coconut can be found in the liquor department of your grocery store, or at liquor stores.
Serves 12
Recipe Source: Adapted from
Bon Appetit
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RATE THIS RECIPE[ratings]
"I prepared this cheesecake and entered it into the cheesecake contest at the San Diego County Fair. I got second place! The filling is a creamy coconut flavor with a touch of strawberry on top. Rich and delicious!!"
-San Diego, CA
"I took this to my end of the year party for a bowling league and the ones that tried it raved about it. As I'm on a diet, I only had 2 bites but they were heaven. I found the cream of coconut in the oriental section and I did forget to toast the coconut. This is a must if you want to impress!"
-Bonnie from Germany
Made this for our 4th of July party and everyone raved about it. Many requests for the recipe. Easy, pretty & delicious!
-Gail from New Jersey
