COCONUT CHEESECAKE
I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of willcookforsmiles.com. Serving size is estimated.
Provided by AmyZoe
Categories Cheesecake
Time 1h17m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9 inch spring form pan and set aside.
- Preheat oven to 325.
- For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
- For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
- Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
- Take the cheesecake out and spread the topping evenly over the top.
- Bake for another 5 to 7 minutes.
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
LIME COCONUT CHEESECAKE
Source: August/September 2002 Taste of Home magazine. Recipe submitted to the magazine by Inge Schermerhorn of East Kingston, New Hampshire.
Provided by Eris4752
Categories Cheesecake
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat over to 350 degrees F.
- In a bowl, combine coconut and nuts; stir in butter.
- Press into the bottom of a greased 9-in. springform pan.
- Bake at 350 degrees for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
- In a saucepan, sprinkle gelatin over cold water; let stand one minute.
- Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat.
- In a mixing bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture.
- Add lime juice and peel; beat until blended. Tint pale green with food coloring if desired.
- Fold in whipped cream. Pour over crust. Refrigerate for five hours or overnight.
- Remove sides of pan. Garnish with whipped cream and coconut if desired.
Nutrition Facts : Calories 444.2, Fat 37.9, SaturatedFat 23.8, Cholesterol 108, Sodium 202.5, Carbohydrate 23.3, Fiber 0.7, Sugar 20.1, Protein 5.4
LIME COCONUT CHEESECAKE
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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