Real Recipes From Real Home Cooks ®

coconut strawberry-rum cheesecake

★★★★★ 5
a recipe by
Gina Gonzalez
Los Angeles, CA

When I was going through 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.

Blue Ribbon Recipe

This cheesecake is super-duper creamy (thanks to the addition of that tasty coconut milk!).

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 12 Servings
prep time 40 Min
cook time 1 Hr 50 Min
method Bake

Ingredients For coconut strawberry-rum cheesecake

  • 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
  • 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
  • 4 lg
    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)
  • 1 c
    strawberries, fresh (or more if you wish to make a puree)
  • 1/2 c
  • 4 Tbsp
    corn starch
  • 7 tsp
    regular sugar
  • 1/4 c
    rum (I prefer Malibu)

How To Make coconut strawberry-rum cheesecake

  • 1
    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.
  • 2
    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
  • 3
    Make sure all ingredient are folded well as you see in the picture
  • 4
    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
  • 5
    Using an electric, beat together first four filling ingredients in a large bowl until blended. Mix thoroughly.
  • 6
    Beat in eggs, one at a time.
  • 7
    Using a spatula, stir in sweetened cream of coconut (such as Coco Lopez.)
  • 8
    Add coconut cream (such as Faraon brand.)
  • 9
    Stir in 1/4 cup rum... or a little more if you want. :)
  • 10
    Once the crust has cooled, pour filling into crust.
  • 11
    It should now look like this.
  • 12
    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.
  • 13
    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.
  • 14
    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.)
  • 15
    Add 4 tbs of cornstarch, stir and strain to remove any lumps. Serve with cake.
  • 16
    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.