Recipe by Buster's friend
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!)
Top Review by eknecht
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 Recipe #168836, 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!
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄3 cup sugar
- 1⁄2 cup unsalted butter, chilled
- 1 egg yolk, lightly beaten
- 1 teaspoon vanilla extract
- 1 egg white, lightly beaten
- 32 ounces cream cheese, room temp
- 2⁄3 cup sugar
- 15 ounces Coco Lopez (sweetened coconut cream)
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 7 eggs
Directions See How It's Made
- For crust:.
- Preheat oven to 375 degrees F.
- Have 9 inch springform pan ready.
- Mix flour, salt & sugar together.
- Cut chilled butter into flour mix until flour & butter have texture of cornmeal.
- Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok.
- Pat dough onto floor & a bit up the side of the springform pan - go for even distribution.
- Bake 14-16 minutes - until golden brown.
- Remove from oven & cool to room temperature Brush with egg white. Set aside.
- For custard:.
- Preheat oven to 475 degrees F.
- Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez.
- Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute.
- Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating.
- Pour custard into springform pan whose bottom is lined with the baked crust.
- 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).
- 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.
- 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.
- Serve plain or with slices of fresh mango & strawberry.