Strawberry-Coconut Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust
6 TBsp (3/4 stick) unsalted butter, melted, divided
3/4 c. graham cracker crumbs
1/2 c. unsweetened shredded coconut* toasted, cooled
1/4 c. sugar
Filling
3 (8oz) packages cream cheese, room temperature
1 c. sugar
1/4 c. (1/2 stick) unsalted butter, room temperature
4 TBsp cornstarch
4 large eggs
1 c. canned sweetened cream of coconut (such as Coco Lopez)
1/4 c. coconut rum (such as Malibu)
Topping
1/c c. seedless strawberry jam
2 TBsp water
3 - 1 pint containers strawberries, stemmed and sliced
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Directions: |
Directions:For crust:
Preheat oven to 350º. Brush 9" cake pan with 2" high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some 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 300º.
For filling:
Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs one at at time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in large roasting pan. Add enough water to roasting pan to come 1 inch up the sides of cake pan. Cover roasting pan with foil.
Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. (Can be made 2 days ahead. Cover and keep chilled).
Preheat oven to 350º. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10" diameter cardboard round or tart pan bottom of top of cake. Turn pan over. Shake gently, allowing cake to settle onto foil. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. I typically use a spring form pan that makes this step unnecessary. |
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