PHILADELPHIA 3-STEP COCONUT CHEESECAKE
Discover a ridiculously easy-to-make coconut cheesecake recipe! This PHILADELPHIA 3-STEP Coconut Cheesecake will be on the dessert table in no time.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g
COCONUT CHEESECAKE
I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of willcookforsmiles.com. Serving size is estimated.
Provided by AmyZoe
Categories Cheesecake
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.
COCONUT CHEESECAKE
This is the most fantastic Cheesecake I have ever tasted. The recipe is from M.S. Milliken and S. Feniger (with very minor changes). I have no idea who they are but I sure do thank them for this great recipe. People just go silent when eating this.
Provided by Karens Krazy Kitchen
Categories Cheesecake
Time P1DT1h15m
Yield 1 cheese cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
- Bring 4 cups of water to a boil.
- Get out your roasting pan.
- Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
- Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
- Beat the cream cheese and sugar in a large bowl until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
- Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
- Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
- Bake until puffed, about 1 hour and 25 minutes.
- Remove from the oven and cool completely.
- Cover and refrigerate overnight.
- To serve, cut around the side of the pan to loosen and spring it free!
- Sprinkle the remaining coconut over the top and press around the sides.
- Enjoy!
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