How To make Coconut Cheesecake
:
DOTTIE CROSS (TMPJ72B :
CRUST 2 c Social Tea cracker crumbs
4 tb Sweet butter :
softened
FILLING:
1 1/2 lb Creamed cottage cheese
1 c Granulated sugar
1 1/2 ts Coconut extract
4 Eggs
1 c Sour cream
1 c Heavy cream
TOPPING:
1 1/2 c Sour cream
1 tb Granulated sugar
1/4 c Shredded coconut
1 Maraschino cherry
Pan: 10-inch springform pan Crust: In a medium-size bowl, combine the social tea cracker crumbs and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or refrigerator for 30 minutes. Filling: In a large bowl, beat the cottage cheese, sugar, coconut extract, and 1 egg until smooth. Then add the remaining 3 eggs, one at a time, and beat until very smooth. Add the sour cream and heavy cream and continue to beat until very creamy and smooth. Pour the mixture into the chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 350 degree oven for 1-1/4 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, combine the sour cream, sugar, and shredded coconut and beat until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Transfer to a wire rack and let cool completely. Remove the sides of the springform pan and decorate the top of the cake with a cherry. Refrigerate overnight. Remove the cake from the refrigerator at least 2 hours before serving.
How To make Coconut Cheesecake's Videos
No-Bake Coconut Cheesecake | Pastry Maestra
My no-bake coconut cheesecake is the creamiest cheesecake ever, and so easy to make! Also, to me it looks like it is covered with snowflakes, and it reminds me of the most wonderful time of the year, don’t you think?
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
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White Chocolate Coconut Cheesecake | Raffaello Cheesecake Recipe
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For the coconut lover! This stunning and impressive White Chocolate Coconut Cheesecake is rich, creamy and has tons of coconut flavor! It’s made with a graham cracker and coconut crust, rich and velvety coconut cheesecake, and topped with coconut whipped cream! I also love to top the cake with Raffaello truffles, the inspiration behind this incredible recipe! It’s perfect for any special occasion or for the holidays!
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Contents of this video:
00:00 Introduction
00:50 Coconut Graham Cracker Crust
01:57 Coconut Cheesecake Batter
04:50 Baking the Cheesecake
05:37 Coconut Whipped Cream
06:26 Assembling the Cake
08:36 Slice the Cheesecake
09:09 Taste Test
#cheesecake #baking #desserts #coconut #TatyanasEverydayFood #whitechocolate
Pineapple coconut cheesecake | taste.com.au
For a tropical treat, try our easy baked cheesecake. It's made with creamy coconut milk and tangy crushed pineapple, then topped with toasted shredded coconut.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Coconut Cheesecake
I like everything coconut.
Ingredients: Crust
2-1/4 cup graham cracker crumbs or coconut cookies (macaroon)
6 tbsp melted butter
6 tbsp sugar
Ingredients: Filling
4 (8 oz.) packages of cream cheese
1 cup sugar
4 large eggs
1 large egg yolk
2 tbsp cornstarch
1 envelope of coconut powder or 1/2 package of instant coconut cream pudding mix (about 1/4 cup)
2 tbsp melted butter
1 cup sour cream
1/2 ts. coconut extract
1/2 ts. vanilla extract
Ingredients: Coconut sauce topping
2 cups coconut milk
1/2 cup water
1/2 cup sugar
1 envelope of plain gelatin
Pinch of salt
1/2 ts. vanilla extract
1 ts. cornstarch + 1 tbsp water mixture, optional
For sprinkle:
1 cup toasted coconut flakes
1 tbsp toasted sesame seeds, if using
Method:
1. Mix graham cracker crumbs with sugar and melted butter in a bowl, then press into a 10 or 12 springform pan lined with parchment paper on the bottom and on the side.
2. Bake at 325 deg. F for 10 minutes or until just set. Let cool completely.
3. Make the filling by beating cream cheese and sugar in a mixing bowl until creamy, then add egg and extracts, and mix well.
4. Add cornstarch, coconut cream powder, mix well, and then add sour cream, mix just until combined. Do not overbeat.
5. Pour the batter into the crust and bake at 325 deg. F for 1 hour. Then turn off the oven and leave the cake to continue to bake in the oven for another 1 hour with the oven door slightly ajar. Let cool.
6. Meanwhile, make coconut sauce topping by mixing coconut milk, sugar, salt, gelatin, and cornstarch slurry in a saucepan, stir well. Then cook on medium heat until coming to a boil, stirring constantly to avoid lumps. Remove from heat and let cool for 10-20 minutes.
7. Pour the cool coconut sauce over the cheesecake and place it in the fridge to cool for about 30 minutes or until the sauce is set a little bit and clings to the cheesecake. Then add toasted shredded coconut flakes.
8. Cover the cheesecake and refrigerate overnight. Remove the springform pan, cut, and serve. Enjoy!