The thing about cheesecake is it can be overly 'cheesy' and not really taste like a dessert. This recipe solves every doubt you had about glunky 'cheesy' cheesecake.
The secret is in the exotic coconut! Result = a tropical island sensation with the ability to convert a stubborn Man United anti-cheesecake fan into a cheesecake appreciator. So its got to be worth trying right? Go for it :)
Ingredients & Instructions
Crust
- 6 tbs unsalted butter, melted, divided
- 3/4 cup Graham crackers, crumbed
- 1/2 cup unsweetened shredded coconut, toasted,
- 1/4 cup sugar
Preheat oven to 200C. Blend crumbs, coconut, sugar, and butter in medium bowl. Press mixture into a large oven proof dish and cook for 10 minutes or until golden brown. Cool.
Filling
- 1 cup cream cheese
- 1 cup sugar
- 1/4 cup unsalted butter, room temperature
- 3 tbs corn starch
- 4 large eggs
- 1 can coconut cream (not milk, and don't use reduced fat either - it wont set as well)
- 1/4 cup coconut rum
Beat the cream cheese, sugar, butter and corn starch with an electric beater. Beat in eggs 1 at a time. Beat in coconut cream and rum. Pour batter over crust.
Place dish in a larger roasting dish and fill roasting dish with ot water until it reached halfway up the cheesecake dish. Cover roasting pan with foil and place in oven for 1 hour. After 1 hour remove foil and bake until puffed, pale brown, and just set in the centre. Take out and cool.
Can be made 2 days ahead!
Topping
- 1/4 cup strawberry jam
- 2 tbs water
- Strawberries (or other berries)
Simmer jam and water in a small saucepan. Brush top of the cheesecake with the jam. Overlap berries on top of the cheesecake, covering the top completely. Use the rest of the jam to brush over the top of the berries.
Chill.
Can be made 8 hours ahead.
