Mmmm Smooth Creamy Coconut Cheesecake Recipes

BERRY COCONUT NO-BAKE CHEESECAKE

Steps:

• Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
• In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
• Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
• Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
• Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.

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.

JUNIOR'S LEMON COCONUT CHEESECAKE

Steps:

• Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
• Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
• Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
• In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
• Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
• Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
• While the sponge cake is baking, make the lemon custard. With clean, dry beaters, beat the egg yolks with mixer on high about 5 minutes until thick & light golden.
• Combine the sugar, cornstarch, & salt together in a large saucepan. Gradually whisk in the water until smooth & all the cornstarch lumps have disappeared.
• Cook the custard over medium heat, stirring constantly, until it comes to a boil, turns clear, & thickens, then immediately remove from heat.
• Spoon about a cup of the hot cornstarch mixture into the egg yolks, then return it all to the saucepan. Stir over low heat just until the mixture begins to cook & bubble around the edge of the pan ( do not overcook at this stage, as too much heat can cause the custard to separate).
• Remove from heat & stir in the lemon rind & juice, butter, extracts, & a couple of drops of food coloring to tint to light yellow, if you wish. Transfer to a medium- size bowl, place a piece of plastic wrap directly on its surface to prevent a skin from forming, & refrigerate until cold, at least 45 minutes or over night (don't freeze).
• While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
• Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over-mix the batter.
• Gently spoon the cheese filling into a 9-inch springform pan. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
• Cool the cake on a wire rack until completely cooled. Wrap tightly and freeze at least 2 hours.
• Let the sponge cake cool 2 hours then wrap in plastic wrap & refrigerate till until ready to assemble cake.
• When ready to assemble, remove cheesecake from freezer & let stand at room temperature while you make the frosting. Place the gelatin in a heat proof measuring cup, stir in cold water, & let stand until it swells & thickens. Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear & completely melted. In a medium- size bowl with clean, dry beaters, whip the cream with the mixer on high until it thickens & soft peaks just begin to form. With the mixer still running, add the sugar & beat just until the cream stands up in peaks ( Don't over-mix or the cream will curdle). Beat in the vanilla. Add the melted gelatin all at once & beat until thoroughly incorporated. Refrigerate the cream in 2 bowls: 2 cups in small bowl for piping decorations on the top of the cake & the remainder in a second bowl for frosting the cake.
• Remove the lemon custard from refrigerator, transfer 2 tablespoons to a small bowl, & return this to the refrigerator ( to use later to decorate the center of the cake). Place the sponge cake, top side down, on a cake plate. Spread with a thin layer of whipped cream from large bowl, sprinkle with about 2/3 cup of the coconut, & gently spread with half of the lemon custard. release & remove ring of the springform pan, then remove the frozen cheesecake from the bottom pan. ( if you have trouble removing the metal bottom warm the bottom of the pan on a low burner for 30 seconds, just long enough to melt the butter which was used to grease the pan) place top side down on the custard. Top cheese cake with some more whipped cream, sprinkle with 2/3 cup coconut, & spread with the remaining custard in the large bowl.
• To decorate, frost top & sides of the cake with the remaining whipped cream in the large bowl. Using fingers, gently pat coconut on the side of cake & sprinkle the rest on top. fit a pastry bag with a medium closed star tip ( # 32) & fill with the cream from the small bowl. Pipe shells or rosettes in the center. Fill the circle with the 2 tablespoons reserved lemon custard.
• Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to slice easily. Use a sharp straight edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap & refrigerate, or wrap & freeze for up to 1 month.

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.

COCONUT CHEESECAKE

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 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!

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.