Wednesday, 4 July 2012
Pin It Now!
I made this Coconut Cheesecake two days ago already, but for some reason I just can not get into Picmonkey to use my usual borders and script. I tried everything, I get into PM but as soon as I'm trying to upload a photo I get a winking monkey ... Anyone else have trouble with Picmonkey?
Anyhow, Connie, from over at Family Home and Life , gave me the idea to make a Coconut Cheesecake. For the life of me, I don' know why I haven't thought about it myself.
By now, everyone should know that I am absolutely in love with Coconut and Cheesecake .. (amongst a few other goodies, of course ..)
This was excellent! I made it the day before, left it in the springform cake pan in the refrigerator until just before serving. It was nicely set and cutting was a breeze.
I just couldn't wait any longer to share this with you, so I used beFunky to do some cropping and to add a border. (Must say, I prefer PM)
3/4 pack Tennis Biscuits, crumbed (if unavailable use Graham Crackers)
1/4 cup Coconut, finely shredded
1/2 cup Butter, melted
2 x 250g Cream Cheese, softened
1 cup Sugar
1 TB + 1 t Cornstarch
3 Extra-Large Eggs
1 1/4 cups Coconut Milk (buy the best quality you can get - I use "A Taste of Thai")
1/4 cup Lemon Juice
1 t Coconut Extract
1/2 cup Toasted Coconut Flakes, to decorate
1.) Pre-heat oven to 180 deg C (350 deg F) - Spray inside of a 25cm (10 inch) springform cake pan with Spray 'N Cook - Wrap a piece of foil around the outside of the bottom of the pan to prevent seepage.
2.) Mix the Tennis biscuit crumbs and the shredded Coconut - Add the melted Butter - mix well to combine. Press this crust mixture into the bottom of the pan and a little up the sides.
3.) Using a large mixing bowl, beat the Cream cheese until smooth, add the Sugar and Cornstarch. Keep on beating until the Sugar are dissolved.
4.) Add the Eggs to the Cream cheese mixture, beat until well combined.
5.) Add the Coconut Milk, Lemon Juice and Coconut Extract - keep on beating on med/high until smooth (approximately 3 minutes)
6.) Pour the Cream cheese filling into the crust - Bake for 15 minutes - Turn the heat down to 160 deg C (275 deg F) and bake a further 30 minutes.
7.) Turn off the oven, open the oven door just a little and leave the cheesecake for an additional 30 - 45 minutes.
8.) Remove from oven, let cool in the refrigerator, decorate with Coconut Flakes.
As I mentioned, I left mine overnight to set fully, but it should be ready to cut as soon as it is ice cold(2 - 3 hours)
I Hope you'll make some as this is a heavenly treat!
Linking up with these cool parties:
My Blog List
Wednesdays Adorned From Above Blog Hop 57 and Giveaway - We want to thank everyone who shared with last week's *Wednesday's Adorned From Above Blog Hop 56*. We love seeing all of your posts. [image: Adorned From...8 hours ago
From Dream To Reality #72 – Show off your projects - Show off your projects at From Dream To Reality! Yay! It’s that time of the week where you come over here and link up your creations. I LOVE going throu...14 hours ago
Strawberry Soup with Angel Food Cake Croutons By What’s Cooking With Ruthie - Ruthie is regular guest poster over here at Skip to my Lou! I love to see what she is making in her kitchen! Hello to all of Skip to my Lou’s friends! I’m...22 hours ago
Totally Tasty Tuesdays - [image: Totally Tasty Tuesdays]
<img border="0" alt="Totally Tasty Tuesdays" src...1 day ago