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    You are in: Home / Recipes / Strawberry Coconut Cheesecake Recipe
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    Strawberry Coconut Cheesecake

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     3 Total Reviews

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    • on February 14, 2009

      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!

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    • on March 25, 2006

      I must comment on the preparation. I wanted to try making this as a traditional cheesecake baked in a spring form pan. However, I was out of heavy duty wide foil, so I couldn't line the pan bottom effectively to prevent the water bath from seeping in. Ever onward...I merely put foil over the top and baked at the low temperature suggested. As expected, a deep crack formed in the center, but I added a layer of sour cream touched with a bit of the extra Coco Lopez to fill the crevasse. I’m not sure if putting the water bath on a lower oven rack below the cake would have helped. In any case, these are fine ingredients, and I’m certain it’s easier to remove if made in a spring form. Just have the foil ready and enjoy it with fine Spring strawberries. I shared with neighbors who gave it a hearty thumbs up for taste. I’ll try this again MA!

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    • on May 24, 2005

      This was great!! I made two cakes, one I made fallowing the instuctions and the other I added some crushed strawberrys to the filling just folding it in lightly. Both turned out wounderfull. Thank so much! Julie

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    Nutritional Facts for Strawberry Coconut Cheesecake

    Serving Size: 1 (244 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 655.4
     
    Calories from Fat 415
    63%
    Total Fat 46.1 g
    71%
    Saturated Fat 30.0 g
    150%
    Cholesterol 189.9 mg
    63%
    Sodium 289.4 mg
    12%
    Total Carbohydrate 51.2 g
    17%
    Dietary Fiber 3.7 g
    15%
    Sugars 38.2 g
    152%
    Protein 10.0 g
    20%
    Detailed Nutrition Values About Nutrition Info
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