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Coconut Cheesecake w/ Strawberry Coulis




Source of Recipe


Courtesy of The School Street Bistro


List of Ingredients




For the base:
7 T. butter, softened
1/2 C. flour sifted
1 extra large egg, beaten
1/4 C. sugar
1 tsp. baking powder
1/2 C. dried shredded coconut

For the filling:
1/2 lb. cream cheese
1/2 C. plus 2 T. sugar
3 eggs, separated
3 T. flour
1/3 C. canned coconut milk
1 T. lemon juice

For the Strawberry Coulis:
1 pt. ripe strawberries, hulled
1 squeeze lemon juice
1/2 C. confectioners' sugar

For decoration:
2/3 C. whipping cream, whipped to soft peaks
2 fresh strawberries quartered
1 T. shredded coconut, toasted



Recipe



Base
Beat the ingredients together in a bowl until creamy. Using a spatula, spread a thin layer of the mixture on the sides of a 9-inch nonstick springform cake pan. Spread the rest on the bottom. Chill at least 20 minutes. Preheat oven to 325 degrees.

Filling
Beat the cream cheese, egg yolks, and the sugar in a bowl until smooth, then beat in flour and coconut milk. Beat the egg whites until fairly stiff, then beat in lemon juice, a little at a time. Beat in the remaining sugar a spoonful at a time. Fold this into the cheese mixture and transfer to the prepared pan. Bake until lightly golden, about 35 minutes. Switch off the oven and let the cheesecake cool in it for 10 minutes before removing. Let cool completely.

Strawberry Coulis
Put the strawberries in a blender or food processor and puree until smooth. Sweeten and add lemon juice to taste. Then pass through a fine strainer to remove seeds if desired. Unmold the cheesecake and decorate with rosettes of whipped cream, strawberry quarters, and a little toasted coconut. Serve with the strawberry coulis.

YIELD: 8 to 12 Servings