Coconut Strawberry-Rum Cheesecake
By
Gina Gonzalez
@g_gonzalez75
5
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
★★★★★ 5 votes5
Ingredients
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CRUST:
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1/4 csweet butter, melted (salted or unsalted)
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3/4 cgraham crackers, crushed or crumbs
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1/2 - 1 csweeten shredded coconut, roasted and cooled (use full cup is you love coconut)
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1/4 csugar, optional
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FILLING:
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3 pkgcream cheese, at room temperature (8 oz each)
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1/2 cwhite sugar
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1/4 cunsalted butter, at room temperature
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3 Tbspcornstarch
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4 largeraw eggs, at room temperature
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1 cunsweetened coconut cream (or 1 1/2 tsp coconut extract)
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1/2 ccanned sweetened cream of coconut
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1/4 ccoconut rum liquor (I use the Malibu rum)
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TOPPING:
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1 cstrawberries, fresh (or more if you wish to make a puree)
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1/2 cwater
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4 Tbspcorn starch
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7 tspregular sugar
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1/4 crum (I prefer Malibu)
How to Make Coconut Strawberry-Rum Cheesecake
- 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
- 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.