Coconut Cheesecake ~ Heavenly delicious and a definite must-have dessert for Cheesecake AND especially Coconut lovers !
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 do not know why I have not thought of this myself.
By now, everyone should know that I am absolutely in love with Coconut and of course Cheesecake. Combine the two in one delicious dessert and you have a winner !
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.
More Cheesecake recipes you might like:
- 150 g Tennis Biscuits finely crumbled (if unavailable use Graham Crackers) = 5.3 oz
- 1/3 cup Desiccated Coconut
- 1/2 cup Butter melted
- 500 g Cream Cheese plain, softened ( 16 oz )
- 1 cup Sugar
- 1 TB Cornflour (Cornstarch)
- 3 extra-large Eggs
- 1 1/4 cups Coconut Milk
- 1/4 cup Lemon Juice
- 1 t Coconut Extract
- 1/2 cup Coconut Flakes toasted
Pre-heat oven to 180 deg C (350 deg F) – Spray inside of a 25cm (10 inch) springform cake pan with cooking oil – Wrap a piece of foil around the outside of the bottom of the pan to prevent seepage
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
Using a large mixing bowl, beat the Cream cheese until smooth, add the Sugar and Cornstarch. Keep on beating until the Sugar are dissolved
Add the Eggs to the Cream cheese mixture, beat until well combined
Add the Coconut Milk, Lemon Juice and Coconut Extract – keep on beating on med/high until smooth (approximately 3 minutes)
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
Turn off the oven, open the oven door just a little and leave the cheesecake for an additional 30 – 45 minutes
Remove from oven, let cool in the refrigerator (2-3 hours)
Sprinkle over the toasted 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)