Time 1h17m Yield 10 serving(s) Number Of Ingredients 15 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.
Time 3h Yield 1 cheesecake, 12 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 325°F. Puree coconut and cream in blender for 4 minutes; set aside to cool. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs. Bake for 25 minutes, or until golden brown. Cream together cream cheese and 1-1/2 cups sugar. Stir in cooled puree. Slowly stir in eggs and yolks. Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts. Pour into prepared crust. Bake until sides of cake are dry and center is set, about 1 hour. Allow cheesecake to cool for 30 minutes. Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake. Bake for 10 minutes. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours. Sprinkle coconut flakes over top before serving. Enjoy!
Time 9h30m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan. Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan. Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool. Reduce oven heat to 300 degrees F (150 degrees C). Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary. Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer. Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer. Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled. Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
Time 30m Yield 10-12 servings. Number Of Ingredients 12 Steps:
In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Time 4h Yield 24 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers. Bake 13 to 15 min. or until centers are almost set. Cool completely. Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.
Time 5h10m Yield 12 Number Of Ingredients 9 Steps:
Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool. Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined. Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight. To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.
More about “coconut cheesecake recipes”
Time 1h40m Yield 16 servings. Number Of Ingredients 10 Steps:
Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.
