Strawberry Coconut Cheesecake Recipe

Name: Strawberry Coconut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 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; FILLING; 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); TOPPING; 1/4 cup seedless strawberry jam; 2 tablespoons water; 3 (1 pint) containers strawberries, stemmed,sliced

Servings: persons

CRUST
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
FILLING
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)
TOPPING
1/4 cup seedless strawberry jam
2 tablespoons water
3 (1 pint) containers strawberries, stemmed,sliced

1
For crust; preheat oven to 350*F.
2
Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter.
3
Line oan with parchment paper; lightly brush paper with some of melted butter.
4
Blend crumbs, coconut, sugar and remaining butter in medium bowl.
5
Press mixture over bottom of prepared pan.
6
Bake crust until lightly browned at edges, about 10 minutes.
7
Cool.
8
Reduce oven temperature to 300*F.
9
For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended.
10
Beat in eggs 1 at a time.
11
Beat in cream of coconut and rum.
12
Pour batter over crust.
13
Place cake pan in a large roasting pan.
14
Add enough water to roasting pan to come 1 inch up sides of cake pan.
15
Cover roasting pan with foil.
16
Bake cake 1 hour.
17
Remove foil.
18
Bake until cake is pale brown, puffed, and just set in center, about 40 minutes.
19
Cool cake in water bath 2 hours.
20
Remove from water; run knife around cake to loosen.
21
Chill cake in pan 3 hours.
22
(can be made 2 days ahead. Cover and keep chilled.).
23
Preheat oven to 350*F.
24
Place cake in oven 2 minutes.
25
Remove from oven.
26
Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake.
27
Turn cake over.
28
Shake gently, allowing cake to settle onto foil and round.
29
Remove pan and parchment.
30
Place plater atop cake and turn cake right side up onto platter.
31
Remove round and foil.
32
For topping; simmer jam and 2 TBS water in small saucepan.
33
Brush top of cake with warm jam.
34
Overlap berries atop cake, covereing completely.
35
Brush remaining jam over berries and chill.
36
(Can be prepared up to 8 hours ahead).

1244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CRUST, 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, and more.

Yes, Strawberry Coconut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Coconut Cheesecake

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