Strawberry Coconut Cheesecake

Recipe by MarieRynr
READY IN: 1hr 10mins
SERVES: 10-12




  • 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.
  • Cool.
  • 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).