How To make Coconut Cheesecake
:
DOTTIE CROSS (TMPJ72B :
CRUST 2 c Social Tea cracker crumbs
4 tb Sweet butter :
softened
FILLING:
1 1/2 lb Creamed cottage cheese
1 c Granulated sugar
1 1/2 ts Coconut extract
4 Eggs
1 c Sour cream
1 c Heavy cream
TOPPING:
1 1/2 c Sour cream
1 tb Granulated sugar
1/4 c Shredded coconut
1 Maraschino cherry
Pan: 10-inch springform pan Crust: In a medium-size bowl, combine the social tea cracker crumbs and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or refrigerator for 30 minutes. Filling: In a large bowl, beat the cottage cheese, sugar, coconut extract, and 1 egg until smooth. Then add the remaining 3 eggs, one at a time, and beat until very smooth. Add the sour cream and heavy cream and continue to beat until very creamy and smooth. Pour the mixture into the chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 350 degree oven for 1-1/4 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, combine the sour cream, sugar, and shredded coconut and beat until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Transfer to a wire rack and let cool completely. Remove the sides of the springform pan and decorate the top of the cake with a cherry. Refrigerate overnight. Remove the cake from the refrigerator at least 2 hours before serving.
How To make Coconut Cheesecake's Videos
How to Make this ’Quick & Easy Coconut Cheesecake’ ???? #shorts
Coconut Cheesecake
I like everything coconut.
Ingredients: Crust
2-1/4 cup graham cracker crumbs or coconut cookies (macaroon)
6 tbsp melted butter
6 tbsp sugar
Ingredients: Filling
4 (8 oz.) packages of cream cheese
1 cup sugar
4 large eggs
1 large egg yolk
2 tbsp cornstarch
1 envelope of coconut powder or 1/2 package of instant coconut cream pudding mix (about 1/4 cup)
2 tbsp melted butter
1 cup sour cream
1/2 ts. coconut extract
1/2 ts. vanilla extract
Ingredients: Coconut sauce topping
2 cups coconut milk
1/2 cup water
1/2 cup sugar
1 envelope of plain gelatin
Pinch of salt
1/2 ts. vanilla extract
1 ts. cornstarch + 1 tbsp water mixture, optional
For sprinkle:
1 cup toasted coconut flakes
1 tbsp toasted sesame seeds, if using
Method:
1. Mix graham cracker crumbs with sugar and melted butter in a bowl, then press into a 10 or 12 springform pan lined with parchment paper on the bottom and on the side.
2. Bake at 325 deg. F for 10 minutes or until just set. Let cool completely.
3. Make the filling by beating cream cheese and sugar in a mixing bowl until creamy, then add egg and extracts, and mix well.
4. Add cornstarch, coconut cream powder, mix well, and then add sour cream, mix just until combined. Do not overbeat.
5. Pour the batter into the crust and bake at 325 deg. F for 1 hour. Then turn off the oven and leave the cake to continue to bake in the oven for another 1 hour with the oven door slightly ajar. Let cool.
6. Meanwhile, make coconut sauce topping by mixing coconut milk, sugar, salt, gelatin, and cornstarch slurry in a saucepan, stir well. Then cook on medium heat until coming to a boil, stirring constantly to avoid lumps. Remove from heat and let cool for 10-20 minutes.
7. Pour the cool coconut sauce over the cheesecake and place it in the fridge to cool for about 30 minutes or until the sauce is set a little bit and clings to the cheesecake. Then add toasted shredded coconut flakes.
8. Cover the cheesecake and refrigerate overnight. Remove the springform pan, cut, and serve. Enjoy!
White Chocolate Coconut Cheesecake for the holidays! #shorts
Get the recipe here:
For the coconut lover! This stunning and impressive White Chocolate Coconut Cheesecake is rich, creamy and has tons of coconut flavor! It’s made with a graham cracker and coconut crust, rich and velvety coconut cheesecake, and topped with coconut whipped cream! I also love to top the cake with Raffaello truffles, the inspiration behind this incredible recipe! It’s perfect for any special occasion or for the holidays!
For Cheesecake:
9 graham crackers
1/2 cup sweetened, shredded coconut
1/3 cup unsalted butter, melted
32 oz cream cheese, softened at room temp
1/2 cup coconut cream
1/2 cup sour cream
1/2 cup white granulated sugar
2 tsp coconut extract
1 tsp vanilla extract
1 cup white chocolate chips
4 large eggs, at room temp
For Coconut Whipped Cream:
2 cups heavy cream, chilled
1/2 cup confectioner's sugar
1 tsp coconut extract
1/2 tsp vanilla extract
2 to 3 tbsp coconut cream
For Garnishing:
1/2 cup sweetened shredded coconut
8 Raffaello chocolate truffles
COCONUT CHEESECAKE ????????✨ dessert heaven! #shorts #asmr #recipe
Embracing the sweet allure of coconut and white chocolate in every heavenly slice of this cheesecake! ????????✨ Dessert goals achieved! ????RECIPE???? @khalidelmahi
INGREDIENTS for a 20 cm (8-inch) Cake Pan
• For the base:
150g (5.3 oz) crushed biscuits
50g (1.8 oz) melted butter
• For the filling:
200g (7 oz) cream cheese
100g (3.5 oz) coconut yogurt
100g (3.5 oz) melted white chocolate
2 tablespoons coconut powder
• For the glaze:
100g (3.5 oz) heavy cream
100g (3.5 oz) coconut yogurt
100g (3.5 oz) white chocolate
INSTRUCTIONS:
Blend the biscuits and combine them with melted butter. Press the mixture onto the base of a circular cake pan.
Next, prepare the filling by combining cream cheese, coconut yogurt, melted chocolate, and coconut powder. Pour the filling over the biscuit base.
Prepare the glaze by combining heavy cream, coconut yogurt, and melted white chocolate. Heat the glaze in a saucepan for a few minutes, then pour it over the cake to cover it. Dust with powdered sugar and let it rest in the fridge.
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Ava’s Coconut Cheesecake
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