Easy Coconut Cheesecake Recipes

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.

COCONUT CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
• Bring 4 cups of water to a boil.
• Get out your roasting pan.
• Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
• Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
• Beat the cream cheese and sugar in a large bowl until well blended.
• Add the eggs, one at a time, beating well after each addition.
• Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
• Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
• Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
• Bake until puffed, about 1 hour and 25 minutes.
• Remove from the oven and cool completely.
• Cover and refrigerate overnight.
• To serve, cut around the side of the pan to loosen and spring it free!
• Sprinkle the remaining coconut over the top and press around the sides.
• Enjoy!

EASY COCONUT CHEESECAKE

Steps:

• brush 23 cm round springform tin with melted butter or oil.
• process biscuits in food processer 15 secs or until finely crushed. add coconut, sugar, cinnamon and butter. process for further 15 mins till combined.
• press biscuit mixture into base and sides of tin.
• refrigerate while preparing filling.
• beat cream cheese with electric beaters till light and fluffy. gradually add condensed milk, lemon juice and essence.
• beat on medium speed 5 mins or till smooth and increased in volume.
• pour into prepared tin, smooth surface.
• sprinkle with extra cinnamon.
• refrigerate overnight.
• decorate with piped cream and seaonal fruits.

MMMM SMOOTH & CREAMY COCONUT CHEESECAKE

Steps:

• For crust:.
• Preheat oven to 375 degrees F.
• Have 9 inch springform pan ready.
• Mix flour, salt & sugar together.
• Cut chilled butter into flour mix until flour & butter have texture of cornmeal.
• Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok.
• Pat dough onto floor & a bit up the side of the springform pan - go for even distribution.
• Bake 14-16 minutes - until golden brown.
• Remove from oven & cool to room temperature Brush with egg white. Set aside.
• For custard:.
• Preheat oven to 475 degrees F.
• Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez.
• Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute.
• Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating.
• Pour custard into springform pan whose bottom is lined with the baked crust.
• Raise the filled pan 3 to 4 inches above the counter & smack sharply onto counter to release air bubbles, Repeat a couple of times (more if things are loud or stressfull).
• Put custard in oven. Bake at 475 for 15 minutes then turn down to 225 degrees F for 70 -75 minutes. Center will still have a quiver.
• Turn oven off. Keep cake in oven & prop oven door open with a wooden spoon. This allows cake to cool slowly for next 2 hours Remove cake, cover with plastic wrap & refrigerate overnight.
• Serve plain or with slices of fresh mango & strawberry.