Coconut Strawberry-Rum Cheesecake
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| Recipe Rating: | |
| Category: | Other Desserts |
| Collections: | Cheesecake |
| Serves: | 12 Servings |
| Prep Time: | |
| Cook Time: |
Ingredients
| CRUST: | |
| 1/4 c | sweet butter, melted (salted or unsalted) |
| 3/4 c | graham crackers, crushed or crumbs |
| 1/2 - 1 c | sweeten shredded coconut, roasted and cooled (use full cup is you love coconut) |
| 1/4 c | sugar, optional |
| FILLING: | |
| 3 pkg | cream cheese, at room temperature (8 oz each) |
| 1/2 c | white sugar |
| 1/4 c | unsalted butter, at room temperature |
| 3 Tbsp | cornstarch |
| 4 large | raw eggs, at room temperature |
| 1 c | unsweetened coconut cream (or 1 1/2 tsp coconut extract) |
| 1/2 c | canned sweetened cream of coconut |
| 1/4 c | coconut rum liquor i use the malibu rum) |
| TOPPING: | |
| 1 c | strawberries, fresh (or more if you wish to make a puree) |
| 1/2 c | water |
| 4 Tbsp | corn starch |
| 7 tsp | regular sugar |
| 1/4 c | rum (i prefer malibu) |
Pinched by lonimb12, and 416 more.
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Gina GonzalezLightly SaltedLos Angeles, CA (pop. 3.8M)g_gonzalez75Member Since Aug 2011Gina's Notes:
When I was going threw so many recipes on coconut cheesecake I really did not know which recipe to choose from. So I decided to be a little creative for once... Yes creative so I mixed all the ingredients and came up with this creation I do hope you like.
As A added Bonus I will show all the ingredients on how to make the Jam out of Scratch.Comments from the Test Kitchen:
This cheesecake is super-duper creamy (thanks to the addition of that tasty coconut milk!)
Directions
These are all the ingredients you will be using for this recipe. It looks like alot but mostly it is just repetitive of what you will be using for the filling and the topping.
Melt 1/4 cup butter for the crust. (I tend to use less.) Add the graham crackers and the sweetened coconut. Now preparing the crust you can use a . you want to The recipe states to add the 1/4 cup of butter i don't use much go ahead and add all if you preffer eye ball it I preffer a little more of a crumb look
Make sure all ingredient are folded well as you see in the picture
Press mixture over the bottom of prepared 8 or 9 inch springform pan with 2 inch sides, bake crust apx 10 minutes - edges are lightly brown. Remove and let cool. Reduce the oven temperature to 300 degrees
Using an electric, beat together first four filling ingredients in a large bowl until blended. Mix thoroughly.
Beat in eggs, one at a time.
Using a spatula, stir in sweetened cream of coconut (such as Coco Lopez.)
Add coconut cream (such as Faraon brand.)
Stir in 1/4 cup rum... or a little more if you want. :)
Once the crust has cooled, pour filling into crust.
It should now look like this.
Lay out 2 layers of heavy duty foil; set cake pan on top of the foil and lift into a large roasting pan. Fold sides up to create a bowl with the foil. Add enough water in the roasting pan to creat a water bath so your cheesecake won't crack. Make sure the cake pan fits inside the roasting pan.
Bake cake in roasting pan for 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes.
Set your pan on your cool stove (still in the water bath) for 2 hours. Remove from water and then gently remove sides of springform pan. Chill cake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.
For Fresh Strawberry Jam: In a saucepan, combine 1/4 cup of Malibu Rum, 7 teaspoon of sugar, 1/2 cup of water. and 1 cup diced strawberries. Let simmer until thickened. (Use a smasher to smash the strawberries down, if desired.)
Add 4 tbs of cornstarch, stir and strain to remove any lumps. Serve with cake.
Pre Heat Oven to 350 degrees and for better results if you own a oven thermometer put it inside the oven to get accurate temp. Let it reheat for at least 20Minutes while your preping all your ingredients.
I Use double foild so water wont get into the cheesecake batter. I Usually leave my cheesecake in the over for another 30 Minutes after the time has expired from baking with the water still on because the water bath is still hot.
Comments
1-12 of 13 comments
Ann Hunter
SoccerMama
Mar 5, 2013
This isn't my recipe, but it doesn't look like you got an answer to your waterbath question. Don't remove the foil and continue baking in the waterbath or you'll have soggy cheesecake. Take the cake out of the waterbath, remove the foil (carefully), and put back in the oven on the rack. I'm guessing this step is because the cheesecake is rather moist anyway and needs drier heat to finish it off. I've never done that, but this seems like a really moist cake.
S. G.
SuzanGee
Mar 5, 2013
Thanks so much for replying, Ann. I was afraid that no one would reply since the original post was quite some time ago. I really would have had a mess without your input. I'm thinking of making this for Easter instead of my usual coconut cake. I have never tried a cheesecake before, so maybe I had better do a preliminary run first - ya think? :-D Thanks again, Ann. Happy baking!
Nancy Bailey
BAKINGNancy
Mar 8, 2013
Thanks SuzanGee......it's in the oven now! I baked the crust for 9 mins, at 350 same as I do for all my graham cracker crusts. (refuse to buy the already made graham pie crust, yuk) now baking cheesecake at 300 in wet bath. Then will take out of water and return to oven until done. I could not find unsweetened coconut cream, so used the extract in stead. Wouldn't you think I could find it living in S Florida???? Thanks for getting back to me. I will let you know how it turns out! I love to bake cheesecakes!
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