Coconut-Lover’s Cheesecake

Coconut, chocolate, whipped cream… drool!

So, we know my thoughts on making cheesecakes from my Raspberry Cheesecake Post earlier this summer. They’re not exciting enough, and although they come out looking beautiful and taste great, they just don’t bake my batter (lets’s just go with it…call it my poetic license).  So of course, what does my boyfriend want for his birthday? A cheesecake! Oh, but we’re not stopping there, not a normal cheesecake, “Something with coconut, and maybe with chocolate ganache… but not dark chocolate, I like milk chocolate. And I don’t like graham cracker crust, so can we not have that either?” Oh, he’s a keeper alright. (In all honestly, he’s really not difficult, he just knows I like a challenge!)

Coconut Milk!

So after searching some seriously questionable recipes, I found the most beautiful recipe from The Novice Chef. And to make it all the more exciting, it was actually a great stumble because the recipe was a guest post from Food + Words Blog! Hooray for 2 new favorites!

Oh you know, just my meat mallet and shortbread cookies!

Anyways, so the cheesecake proved to be quite exciting to make! To start, instead of using graham cracker crust, I choose to crush up Shortbread Crust Girl Scout Cookies to make the crust (who doesn’t love GirlScout Cookies in their pantry?) Just make sure to wrap the ziplock in a towel before hitting it, or you’ll have a wonderful shortbread crust all over your kitchen floor.

Once that was set and press it into the pan, it’s time to get cracking on the cheesecake! Cream cheese, coconut milk, coconut extract, sugar… mix all together and what do you get? Hopefully a birthday delight! Baked with (I must say) NO CRACKS! The secret, like for all good cheesecakes, is a water bath, it’s failproof!

Cheesecake Recipe (remember to check out TheNoviceChef Blog!)
1 1/2 pounds (3 packages) cream cheese, softened
1 cup granulated sugar
0.50 ounces cornstarch
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs, lightly beaten
7 ounces coconut milk
1/2 teaspoon coconut extract (optional)

Preheat the oven to 325 degrees F.

Place the cream cheese in a large bowl, and beat with the paddle attachment until smooth.  Add the granulated sugar, cornstarch, vanilla extract, and salt. Beat until smooth and combined.  (substitution alert: if you don’t have cornstarch, you can substitute flour on a 1:2 cornstarch:flour ratio…1tsp corn starch = 2tsp flour).

Slowly add the beaten eggs to the bowl, adding in increments and mixing well between each addition.  Next, add the coconut milk and coconut extract, and beat until combined.

Pour into the springform pan and bake (in a water bath!) on 350 for 60-70 minutes, or until the cake is only slightly jiggly in the center.  Refrigerate overnight (possibly the hardest part of making a cheesecake)

Fresh cheesecake! After baking, make sure to leave it in the oven for an hour (after it's turned off!) with the door open, to rest.

Next comes the delicious Coconut Whipped Cream and toasted Coconut… like i said, triple coconut!

The Coconut Whipped Cream recipe is actually really simple, and not too sweet.
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
2 tablespoons coconut milk
1/4 teaspoon coconut extract
1/2 cup toasted coconut, for topping

In a mixer combine the whipping cream and confectioners’ sugar and whip (on high) for 1-2 minutes or until you have soft peaks (or if your boyfriend is trying to win a challenge, allow him to wisk it by hand! Trust me, it was fun to watch, but maybe have the hand mixer nearby just in case).

Add coconut milk and the coconut extract, and beat for another minute or so, until you have stiff peaks! Spread or pipe onto your cake! To finish it off, top it with toasted coconut flakes!

Coo-coo for Coconuts!

This was technically a birthday cake, (one of 5) dessert for the holidays (l’shana tova/Happy new year!) and also this was the first time my recipes were being received by such a large audience! We had 16 people at our house on sunday night, and I was feeling a little apprehensive! Anyways, I know all of you were just so nervous for me, but don’t worry, the cake was a HUGE hit! (Thank god too, because let me tell you, I think my reputation and probably my photos, have started to proceed me)

Unfortunately, because I was serving it so quickly, I couldn’t take a pretty photo of it cut open or a slice, but it was SO GOOD! There may or may not be some leftovers hidden in my freezer at this very moment…

mmm!

What should I make next?! :)

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3 thoughts on “Coconut-Lover’s Cheesecake

  1. I don’t know how you did it, but the milk chocolate ganache had a soft carmel texture that made it the perfect complement for the cheese cake. Well done! :)

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