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)