strawberry coconut cheesecake

How To Make strawberry coconut cheesecake

• 1

  CRUST: Preheat oven to 325 degrees F. Coat 9 x 3 springform pan with cooking spray. Wrap outside of pan with heavy duty foil. Mix cracker crumbs with coconut; stir in butter. Press onto bottom & 1 1/2" up side of pan. Bake 10 - 12 minutes or until set. Cool on rack.
• 2

  FILLING: In blender, puree quartered strawberries until smooth. Transfer to large bowl; stir in 2 Tbsp cornstarch & strawberry extract. On medium speed, beat cream cheese until fluffy, 2 minutes. Add 2/3 C sugar & remaining 2 Tbsp cornstarch; beat until smooth. On low, beat in eggs one at a time.
• 3

  Stir 3 C batter into strawberry mixture. Using toothpick, add a few dots of food coloring; mix until blended. Add cococnut extract to remaining plain batter; pour into crust. Slowly pour strawberry mixture over top.
• 4

  Place springform pan in deep roasting pan on center oven rack; fill roasting pan with water 1/2 way up side of springform pan. Bake 1 hour, 30 minutes or until center jiggles slightly when shaken. Turn off oven. Let cheesecake stand in oven (in water bath) 1 hour with door closed.
• 5

  Remove cake from roasting pan; gently run knife around edge to loosen. Cool on rack. Refrigerate overnight. Remove side of pan.
• 6

  GARNISH: Beat cream, vanilla & sugar until stiff. Transfer to pastry bag fitted with medium star tip. Pipe around cake top, sprinkle with coconut. Fill center with berry 1/2s.
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