Coconut Cheesecake
Source of Recipe
Posted By: GourmetGal for CnC, source - Elaine from TSR who had the GREATEST recipes!
Recipe Introduction
This is a Williams-Sonoma recipe
List of Ingredients
Crust of choice for 9" springform 2" deep
2 lb room temperature cream cheese
3/4 c sugar
1 can sweetened cream of coconut - like Coco Lopez
2 Tbsp flour
4 large eggs, room temperature
1 c coconut - recipe calls for toasted but I don't toast it
1 tsp coconut extract
1 tsp vanilla
Recipe
After you have prebaked the crust and cooled it, wrap the pan with heavy
duty aluminum foil around the outside of the pan.
No, I don't know why, but I do it.
To make filling combine the cream cheese and sugar and beat until well
blended. Beat in the cream of coconut, flour and
extracts until combined. Add the eggs, one at a time beating after each
just until combined. Do not overbeat; some theorize that
overbeating causes big cracks. Stir in coconut and pour into prepared
pan. I usually do toast a little coconut to sprinkle on the
top.
Bake at 350 about one hour and 15-20 minutes until the top browns but
will still quiver slightly all ovoer when shaken. It may
have small cracks around the edges. Immediately run thin knife between
cake and pan. Transfer to rack and cool and chill in
pan overnight before serving.
It was also suggested to glaze the chilled cake with chocolate; I do
not.
An additional note - Nick Malgieri (baking instructor) advises putting
parchment or waxed paper in the bottom of any
springform pan before the crust to ease in removing cake from pan
bottom. It works well.
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