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)
Coconut Cheesecake
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!
Till later,
Linda
Linking up with these cool parties:
.jpg)
Well, you made one! Looks great too. I'm so happy to see it and I will try it one day myself. I'm glad your recipe uses cornstarch since I am on GF diet. Thanks for shout out!
ReplyDeleteWow, this is awesome :D
ReplyDeleteWell, since I have a love affair with coconut, this is PERFECT for me!
ReplyDeleteI love anything with coconut in it!
ReplyDeleteLinda,
ReplyDeleteThis is scrumptious looking! I love coconut and cheesecake. I don't think I've ever had a coconut cheesecake though. Can't wait to try this recipe. Thanks for sharing :)
Really fabulous! Your family must be loving these treats!
ReplyDeleteI hope they do ;-) My 18 year old daughter, Cheri, has only one complaint - I must stop because it's intefering with her diet ! Can't please them all ...
DeleteLove coconut - Love cheesecake ... never tried them together. Sounds Tasty! Visiting from Blissful&Domestic linkup - Have a wonderful weekend :)
ReplyDeleteI'm on board with the cheesecake part, but not the coconut...I don't like the texture. Thanks for sharing!
ReplyDeleteHolly
Love cheesecake and I have never thought of having a coconut cheesecake.. Thanks for sharing at Foodie Friends Friday!
ReplyDeletemarlys-thisandthat.blogspot.com
Hi Cheri, I just saw your recipe at Jamie's LoveBakesGoodCakes Blog Party. I've never tried a coconut cheesecake, but I think I'll have to give it a try. It's sounds delicious.
ReplyDeleteWhoa! I have never had coconut cheese cake before. This sounds so good:)
ReplyDeleteThank you for sharing at Freedom Fridays:)
This looks and sounds wonderful, Linda! I love cheesecake ... Thank you for sharing this at All my Bloggy Friends :)
ReplyDeleteThis looks mouth-watering!!!
ReplyDeleteThis looks delicious. Thanks so much for sharing on Tout It Tuesday! Hope to see you tomorrow.
ReplyDeleteLooks delicious! I love any kind of cheesecake! Thanks for linking up for Friday Favorites! I'm featuring you this week. Come by and grab my featured button if you'd like one.
ReplyDeleteNow this looks YUMMY! love cheesecake, so I know this is good!
ReplyDeleteLooks really really yummy!!!
ReplyDeleteCoconut AND cheesecake?! Double yum! Can't wait to try! :)
ReplyDeleteoh wow! I'm imagining I can smell it from here! :D I love cheesecake! But I know how to bake the traditional one. I'm not aware that it can be combined with coconut. I will surely love this combination. Thanks for sharing! I will use coconut oil instead of butter to make the aroma more coconut-ly good!
ReplyDelete