How To make Coconut Cheesecake
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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
Ava’s Coconut Cheesecake
September 13, 2020
COCONUT CHEESECAKE ????????✨ dessert heaven! #shorts #asmr #recipe
Embracing the sweet allure of coconut and white chocolate in every heavenly slice of this cheesecake! ????????✨ Dessert goals achieved! ????RECIPE???? @khalidelmahi
INGREDIENTS for a 20 cm (8-inch) Cake Pan
• For the base:
150g (5.3 oz) crushed biscuits
50g (1.8 oz) melted butter
• For the filling:
200g (7 oz) cream cheese
100g (3.5 oz) coconut yogurt
100g (3.5 oz) melted white chocolate
2 tablespoons coconut powder
• For the glaze:
100g (3.5 oz) heavy cream
100g (3.5 oz) coconut yogurt
100g (3.5 oz) white chocolate
INSTRUCTIONS:
Blend the biscuits and combine them with melted butter. Press the mixture onto the base of a circular cake pan.
Next, prepare the filling by combining cream cheese, coconut yogurt, melted chocolate, and coconut powder. Pour the filling over the biscuit base.
Prepare the glaze by combining heavy cream, coconut yogurt, and melted white chocolate. Heat the glaze in a saucepan for a few minutes, then pour it over the cake to cover it. Dust with powdered sugar and let it rest in the fridge.
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Vegan No – Bake Cashew Coconut Cheesecake
Vegan No – Bake Cashew Coconut Cheesecake ????
Vegan Cheesecake is one of our all time desserts, not only for cooking but also to eat. And it is great when you can easily make it without baking and any special ingredients like agar and etc.
This Vegan No – Bake Cashew Coconut Cheesecake is really worth to cook it. It will be perfect as dessert for parties or family dinner.
Enjoy!
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No-Bake Coconut Cheesecake Recipe
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.
Printable version:
More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Lemon Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Chocolate Cheesecake:
Caramel Pecan Cheesecake:
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RECIPE:
Ingredients:
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.
Coconut cheesecake #shorts #cake #cakelovers #trending #viral #cheesecake #coconutcake #cheese #yt
White Chocolate Coconut Cheesecake | Raffaello Cheesecake Recipe
CLICK BELOW FOR RECIPE! ????????????
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!
Get the full recipe here:
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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