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    You are in: Home / Recipes / Mmmm Smooth & Creamy Coconut Cheesecake Recipe
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    Mmmm Smooth & Creamy Coconut Cheesecake

    Mmmm Smooth & Creamy Coconut Cheesecake. Photo by *Pixie*

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Buster's friend's Note:

    Ok, fine, I am a cheesecake snob. The rich, dense, smooth & unctuous cheesecakes (no flour please) with shortbread crusts are my favorites (no greasy graham cracker). This cake developed for Easter dinner - I yearned for coconut but did not want to disrupt the smoooth texture of cheesecake - it's "sine qua non". Family insisted I post ASAP to keep recipe intact (even though cake is gone - before it could fully develop its flavor!). Recipe is truly easy - I believe this is much easier than flour-based cakes. Hardest thing is making the crust (which isn't that tough)! Please plan to make the day before serving to allow the cake to firm up & develop its flavor (best after 2 days but it won't last that long!)

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    Ingredients:

    Servings:

    Units: US | Metric

    for crust

    for custard

    Directions:

    1. 1
      For crust:.
    2. 2
      Preheat oven to 375 degrees F.
    3. 3
      Have 9 inch springform pan ready.
    4. 4
      Mix flour, salt & sugar together.
    5. 5
      Cut chilled butter into flour mix until flour & butter have texture of cornmeal.
    6. 6
      Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok.
    7. 7
      Pat dough onto floor & a bit up the side of the springform pan - go for even distribution.
    8. 8
      Bake 14-16 minutes - until golden brown.
    9. 9
      Remove from oven & cool to room temperature Brush with egg white. Set aside.
    10. 10
      For custard:.
    11. 11
      Preheat oven to 475 degrees F.
    12. 12
      Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez.
    13. 13
      Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute.
    14. 14
      Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating.
    15. 15
      Pour custard into springform pan whose bottom is lined with the baked crust.
    16. 16
      Raise the filled pan 3 to 4 inches above the counter & smack sharply onto counter to release air bubbles, Repeat a couple of times (more if things are loud or stressfull).
    17. 17
      Put custard in oven. Bake at 475 for 15 minutes then turn down to 225 degrees F for 70 -75 minutes. Center will still have a quiver.
    18. 18
      Turn oven off. Keep cake in oven & prop oven door open with a wooden spoon. This allows cake to cool slowly for next 2 hours Remove cake, cover with plastic wrap & refrigerate overnight.
    19. 19
      Serve plain or with slices of fresh mango & strawberry.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on April 10, 2009

      55

      I planned on serving this for Easter, so I made one in advance yesterday as a trial run. Based on the other reviews, I added 3/4 c toasted coconut to the dry crust ingredients and pulsed it in my processor before adding the butter, then the egg/vanilla. I also added 3/4 c shredded coconut to the custard ingredients before adding the egg, then baked as directed. After cooling in the oven, I removed it, whipped up Broiled Coconut Topping Broiled Coconut Topping, and carefully spread on the cheesecake (I did have to soften it a bit more so as not to tear the cake top) and broiled for about 2 minutes. I let it cool on the counter, when it was completely cool I stuck it in the fridge WITHOUT wrapping it. i did steal a few bites...though forced myself to wait until tonight to enjoy a slice. Ohhhh, it is so good! The texture is smooth and rich and velvety...the best cheesecake i have ever made. The coconut in all 3 layers was perfect...the crust on top, the smooth subtle taste in the cake, and the nutty flavor in the crust. I can't wait to serve this on Sunday! Thansk so much for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2007

      55

      Fabulous, delicious cheesecake! The texture is just wonderful - smooth, creamy and perfect! I fancied this up by the addition of an icing on the sides (I used Homemade Icing ) and a pineapple topping (I used Pineapple Cake Filling ). Next time (and there will be a next time) I think I might try a chocolate glaze. Thanks for posting, this is just divine!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2007

      45

      It didn't turn out perfect (my fault for underbaking) but I do agree with Chef Mommie that it needs more coconut flavor. I think it needs some sort of coconut topping. But the texture was great; nice and creamy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Mmmm Smooth & Creamy Coconut Cheesecake

    Serving Size: 1 (218 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 663.6
     
    Calories from Fat 472
    71%
    Total Fat 52.4 g
    80%
    Saturated Fat 33.7 g
    168%
    Cholesterol 291.1 mg
    97%
    Sodium 463.0 mg
    19%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 1.2 g
    5%
    Sugars 23.2 g
    93%
    Protein 14.4 g
    28%

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