Mini Coconut Cheesecake Recipes

MINI COCONUT CHEESECAKE

Mini Coconut Cheesecake image

Double the recipe so you can bake this cheesecake in a 7 or 8-inch round tin.

Provided by Jasline N.

Time 55m

Yield 4 2.5-inch mini cheesecakes

Number Of Ingredients 16

Ingredients

100 grams digestive biscuits
2 tablespoons unsweetened coconut flakes, toasted
40 grams unsalted butter, melted
200 to 250 grams cream cheese, at room temperature
55 grams caster sugar (¼ cup)
1 egg, at room temperature
2 teaspoons corn starch
½ teaspoon vanilla
Pinch of salt
65 grams coconut milk (¼ cup)
15 grams salted butter (1 tablespoon)
50 grams brown sugar (¼ cup)
45 ml heavy cream (¼ cup)
1 teaspoon vanilla
⅛ to ¼ teaspoon salt
1 tablespoon unsweetened coconut flakes, toasted

Steps:

Preheat oven to 175C / 350F. Line a baking sheet with baking parchment then place 4 2.5-inch cake rings on top.
Process the biscuits in a food processor or bash with a rolling pin until it resembles fine crumbs. Stir in coconut flakes and butter until the crumbs are moist. Divide the crumbs among the 4 cake rings and chill in the refrigerator while you prepare the cheesecake batter.
Place the cream cheese and sugar in a mixing bowl. Beat on low speed with an electric mixer for 1 to 2 minutes. Add in egg and beat on low speed until incorporated, about 1 minute. Beat in corn starch, vanilla, salt and coconut milk until incorporated, another 1 minute. Scrape the sides with a rubber spatula to make sure everything is incorporated.
Remove the cake ring crusts from the refrigerator. Poke holes with a skewer / toothpick / fork on the bottom of the crust so that the crust will not separate from the cheese layer. Divide the cheesecake batter among the cake rings. Gently bang the baking sheet 4 to 5 times on the table counter to release air bubbles.
Bake the cheesecakes for 30 to 35 minutes until the cheesecakes wobble just slightly and a skewer inserted into the center comes out with very little crumbs. Place the baking sheet on a wire rack and let cool completely. Chill the cheesecakes in the refrigerator for at least 4 hours or overnight.
Place butter and sugar in a small pot. Heat on medium heat until the butter has melted. Continue to cook, stirring frequently, until the mixture is liquid-y and less grainy.
Turn down the heat and whisk in the cream. The mixture will bubble but not to worry. Turn the heat back up to medium and cook until bubbles appear on the sides of the pot, stirring frequently.
Remove the pot from heat and stir in vanilla. Taste the sauce (be careful it's very hot!) and stir in additional salt if needed. Let cool to room temperature.
Rinse a tea towel in hot water (as hot as your hands can manage) and squeeze dry. Wipe the exterior of a cake ring with the tea towel then using your hands, push out the cheesecake. Place the mini cheesecake on a serving plate. Repeat with other cheesecakes.
Drizzle the butterscotch sauce generously over the mini cheesecakes then sprinkle the toasted coconut flakes on top before serving.

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