Ha! Ha, ha..ha…ha! This is soooooo baaaaddd….I hope you are prepared to make this because if you like cheesecake and coconut, then you had better go pull your cream cheese out of the fridge to soften because you NEED to make this, or go to the store…whatever…just go….
I spotted this recipe a couple months ago and very quickly bookmarked it and patiently waited for a party to come along that I could volunteer to make a cheesecake for.
I pretty much only make cheesecakes for parties or occasions where we are having at least 8 or more people coming over for (which these days doesn’t happen often since we have a wretchedly small dining room in this house). As much as I love cheesecake, I simply cannot eat a whole one by myself (trust me, I have tried) and the hubby likes cheesecake but in general would prefer to snack on vegetables than sweets.
Why does God make people wired that way? It’s not fair for the rest of us.
I guess because life just isn’t fair…oh well.
At least I have 3 kids who are crazy about cheesecake, so I probably can start making them more often, now that I think about it.
When Juliette was about 14 months old I took a cheesecake to a little party at a park with some friends and we all had some, but there was still about 1/2 of it left…until about 15 minutes later when we all turned around and realized Juliette had pretty much taken care of the remaining half by herself very, very quietly….
…then soon after we moved to Colorado, I made a cheesecake for a little get together with another family and Jeremiah was serving the cheesecake to everyone and plopped a piece down in front of Juliette who, with a rather panicked look in her eye, glanced around the room but apparently didn’t see the fork or spoon she was hoping to spot and proceeded to go face first into the piece of cheesecake.
Then, yet again another Juliette vs. the cheesecake story happened this afternoon with the very cheesecake you see here:
When I heard there was going to be a ladies luncheon at church to welcome our new pastor’s wife, of course I signed up to make a cheesecake 🙂
So I made it yesterday with all the anticipation of my 6 year old, lego obsessed, child right before his lego birthday party was about to begin. Then I raced home after church to put the coconut whipped cream on top – snap a few quick photos so I could pass this gloriousness on to you – and whisked the cheesecake off to the luncheon.
A few pieces survived the party so I sat the tray in the front seat of my truck and went to pick my children up from a friend’s house.
Well, of course I got to talking as Juliette pranced out to the truck, thinking I was actually walking out the door behind her. She was in the vehicle for some time and then came back into the house, where it was noticed that she had little flecks of cream something-or-other in the corners of her mouth.
I asked if she had gotten into the cheesecake in the truck to which she very sweetly replied, “Noooo….”
So I walked out to put everyone in the truck and glanced in the front seat to see what had truly happened and sure enough, the lid had been removed from the cake stand, was completely inverted on top of a piece of very delicious cheesecake and the other piece was partially eaten and there was whipped cream all over the front seat – and her doll, which she had the nerve to complain about.
So when we got home and decided to have a little cheesecake picnic on the floor, she got a very, very. small. piece.
All this to say, I think this might be one of the BEST cheesecakes I have ever made OR eaten (and I have made AND eaten many a cheesecake). It was very light, quite coconut-ty without being overly so and just plain scrumptious. I loved how light it was…I know I said that…but I felt I needed to say it again. It managed to be light without changing the texture, which I really loved. Mmm…I will be making this again!!!
FOR THE CRUST
- 1½ cups vanilla wafer crumbs
- 5 tablespoons granulated sugar
- heaping ½ cup shredded sweetened coconut
- 5 tablespoons unsalted butter, melted
FOR THE FILLING
- 1½ pounds (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 0.50 ounces cornstarch
- 1 teaspoon vanilla bean paste (use the same amount of pure vanilla extract if you don’t have vanilla bean paste!)
- ¼ teaspoon kosher salt
- 3 large eggs, lightly beaten
- 7 ounces coconut milk
- ½ teaspoon coconut extract
FOR THE COCONUT WHIPPED CREAM
- 1.5 cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 2 tablespoons coconut milk
- ¼ teaspoon coconut extract
- ½ cup toasted coconut, for topping
- First, prepare your springform pan. I always bake cheesecake in a water bath so of course the pan must be covered to keep the water out. I do this by lining the interior of the pan with 2 sheets of tin foil and then covering the exterior also with 2 sheets of tin foil. This also makes it pretty easy to remove the cheesecake for serving.
TO MAKE THE CRUST
- Combine the cookie crumbs, sugar and coconut in a food processor or blender and pulse until combined and the coconut is chopped.
- Add the butter and pulse just until all the crumbs are coated and will just barely stick together when pressed.
- Press into the bottom and up the sides of a 10″ springform pan. Bake at 350˚ for about 10 minutes, just until the crust is set. Remove from the oven and set aside to cool while you make the filling.
TO MAKE THE FILLING
- Lower the oven temperature to 325˚ and bring a teapot of water to boil.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the softened cream cheese, sugar, cornstarch and vanilla paste, beat just until combined.
- Then with the mixer on the lowest speed, add the eggs about a tablespoon at a time.
- Then add the coconut milk and extract.
- Pour the filling into the crust and then place the springform into a large roasting pan. Place the roasting pan into the oven and then pour the boiling hot water from the teapot into the orating pan, be careful not to get any in the cheesecake! Fill until the water comes about a quarter of the way up the outside of the springform pan. Close the oven and bake until just set, it should still be jiggly, about an hour.
- When the cheesecake is done, do not remove from the oven, simply turn the oven off and crack the door open. Cheesecakes need to cool very slowly or they will crack. I usually allow mine to cool like this for about an hour. Then remove it from the roasting pan and set out of the counter for another hour or so. Then into the fridge overnight.
FOR THE COCONUT WHIPPED CREAM
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy whipping cream, powdered sugar and coconut extract. Beat on high until soft peak begin to form.
- Slowly drizzle the coconut milk in.
- Very carefully remove the sides from the springform pan. Peel the sides of the foil down from the cheesecake and very carefully slide your hand between the bottom of the cheesecake and the foil. Place on a serving dish and then top with the whipped cream and toasted coconut.
Thanks for the recipe: http://www.thenovicechefblog.com