Recipe by MarieRynr
Since this cheesecake needs to chill for several hours,it's easiest to bake it a day ahead of time. Prep and cook times don't reflect this.
Top Review by Scoutie
I first saw this recipe in Bon Appetit magazine, the July 2004 edition. It is outstanding! I use a 9 1/2 inch springform pan wrapped with heavy-duty (long) aluminum foil for placing in the water bath. I also use sweetened shredded coconut and use 3/4 cup sugar rather than 1 cup. Something that should be mentioned regarding preventing cracks is not to overbeat the cheese cake mixture. Also, a restaurant chef once told me to put a small dish of boiling water in the back of my oven when baking cheesecakes. Since then I have no cracks! If you really like the coconut flavor, like we do, you can add some coconut extract to the batter. Thanks so much for posting!
- 6 tablespoons unsalted butter, melted,divided
- 3⁄4 cup graham cracker crumbs (or digestive biscuit crumbs)
- 1⁄2 cup unsweetened dried shredded coconut, toasted,cooled
- 1⁄4 cup sugar
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 1⁄4 cup unsalted butter, room temperature
- 3 tablespoons cornstarch
- 4 large eggs
- 1 cup canned cream of coconut (such as Coco Lopez)
- 1⁄4 cup coconut rum (such as malibu)
- 1⁄4 cup seedless strawberry jam
- 2 tablespoons water
- 3 (1 pint) containers strawberries, stemmed,sliced
Directions See How It's Made
- For crust; preheat oven to 350*F.
- Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter.
- Line oan with parchment paper; lightly brush paper with some of melted butter.
- Blend crumbs, coconut, sugar and remaining butter in medium bowl.
- Press mixture over bottom of prepared pan.
- Bake crust until lightly browned at edges, about 10 minutes.
- Reduce oven temperature to 300*F.
- For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended.
- Beat in eggs 1 at a time.
- Beat in cream of coconut and rum.
- Pour batter over crust.
- Place cake pan in a large roasting pan.
- Add enough water to roasting pan to come 1 inch up sides of cake pan.
- Cover roasting pan with foil.
- Bake cake 1 hour.
- Remove foil.
- Bake until cake is pale brown, puffed, and just set in center, about 40 minutes.
- Cool cake in water bath 2 hours.
- Remove from water; run knife around cake to loosen.
- Chill cake in pan 3 hours.
- (can be made 2 days ahead. Cover and keep chilled.).
- Preheat oven to 350*F.
- Place cake in oven 2 minutes.
- Remove from oven.
- Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake.
- Turn cake over.
- Shake gently, allowing cake to settle onto foil and round.
- Remove pan and parchment.
- Place plater atop cake and turn cake right side up onto platter.
- Remove round and foil.
- For topping; simmer jam and 2 TBS water in small saucepan.
- Brush top of cake with warm jam.
- Overlap berries atop cake, covereing completely.
- Brush remaining jam over berries and chill.
- (Can be prepared up to 8 hours ahead).