Enough of pumpkin, it's time for coconut! Okay, I have nothing against pumpkin, but it's time to include other ingredients in my meals. Seriously. I've been eating pumpkin almost everyday.
I haven't made cheesecake for a long time and when I saw a lonely can of cream of coconut in my counter, I realized that it's time to bake a coconut cheesecake. And I wasn't wrong. It was a perfect time. In fact, it's always a perfect time for a cheesecake.
And the result? Absolutely perfect. Creamy, smooth, not too sweet, light and without a single crack on top. But the best part... was the frosting. It was TO DIE FOR. Really, it was the most delicious coconut frosting ever. You must try this cheesecake. And you MUST try this coconut frosting. That's all you need.
Crust:
150g (~1 1/2 cup) graham cracker crumbs (any other cookies work as well)
60g (2oz) butter, melted
Filling:
1 kg (4 8oz packages) cream cheese
200g (1/2 can) coconut cream (unsweetened)
225g (1 cup) sugar
3 large eggs, lightly beaten
1 tsp vanilla extract
15g (1 tbsp) cornstarch
Frosting:
200g (1/2 can) coconut cream (unsweetened)
60g (2oz) powdered sugar
1) Mix together graham cracker crumbs with butter and press into the bottom of a springform pan. Refrigerate while you prepare the filling.
2) In a bowl, beat together cream cheese and sugar. Add coconut cream, eggs, vanilla extract and cornstarch. Mix just until smooth.
3) Pour onto the crust and bake in a 180C / 350F preheated oven for 15 minutes. Reduce the heat to 120C / 250F and bake for another 60-90 minutes.
4) Let cool completely, preferably overnight.
5) For the frosting, beat together coconut cream and powdered sugar until creamy. Spread over the cooled cake. Refrigerate for at least an hour. Slice and enjoy!
Recipe by collecting memories
This is, without a doubt, the best looking cheesecake I've ever seen (and I love me a cheesecake!). Perfection.
ReplyDeleteSilly question - is cream of coconut just the usual tinned coconut cream you use for thai cooking?
Thank you! Yes - it's the same. I googled what's the difference between coconut cream and cream of coconut and I found out that cream of coconut is sweetened already while coconut cream is not. However, mine was labeled "cream of coconut" and wasn't sweetened. So you can just use a simple coconut cream!
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DeleteThis coconut cheesecake looks perfect! Totally craving a slice right now!
ReplyDeleteThank you!!
DeleteWow, I love how clear your pictures are. That slice looks perfect and I have no doubt it tastes just as good as it looks. Good job!
ReplyDeleteThank you so much!
DeleteCan You help me out on cooking temps..15min then 60-90 minutes I'm not familiar with C.?
ReplyDeleteSure! 180C = 350F; 120C = 250F.
DeleteThanks can't wait to try.
Deletedo you use sweetened or unsweetened cream of coconut?
ReplyDeleteI used unsweetened coconut cream.
DeleteWHAT BRAND DID YOU USE?
DeleteWhat size springform pan do you use?
ReplyDeleteI used 9 inch (23cm) springform pan
DeleteReally yummy, congrats!
ReplyDeleteNew follower here =)
Thank you!
DeleteLooks delicious.
ReplyDeleteThanks!
DeleteGaby, did you use a hot water bath to keep it from cracking?
ReplyDeleteI did not. I never use a water bath and it somehow never cracks for me. However, if you use this method all the time, you can use it in this recipe too. I find that lowering the temperature after 15 minutes helps from cracking. I also try not to overbeat the cream cheese filling while mixing. Also, if the cheesecake sticks to the edges of a springform pan when baked, you can run the knive around the edges before it starts cooling to prevent it from cracking.
DeleteJust came out of oven...HELP...how long before release from pan? Cool completely out of fridge?
ReplyDeleteYou can cool it completely in pan. Once it has cooled completely, transfer and refrigerate overnight for the best results. I hope everything turned out well!
Delete60-90 minutes is a long gap, how to know when to take it out??
ReplyDeleteYou should check it after 60 minutes. It depends very much on your oven, but it has never taken more than 80 minutes to bake. Usually it takes 60-75 minutes for me.
DeleteJust made this today but mine had bubbled edges and a sunken middle. What could that be from?
ReplyDeleteIt's difficult to say but you might have underbaked it. The middle should be just a little bit jiggly when you remove it from the oven. And I have no idea how these bubbled edges appeared.. I'd suggest trying not to overbeat the cream cheese mixture. I always like to whisk it better. You might also consider adding more cornstarch. Good luck!!
DeleteIts beautiful and the pictures are great... they alone, showing one luscious slice after the next then one with the fork bite removed makes you want that bite so badly! lol
ReplyDeleteI know I want to bake it and have my slice, after slice. oh man.
Haha well, I hope my pictures convinced you to make it. Thanks!!
DeleteThis was excellent!! Thank you so much for sharing. I made this for our Easter dessert. Omg was everyone's response. 👍👍
ReplyDeleteI'm making another tomorrow for a friends birthday cake. It is amazing and so easy. Xx
Thank you so much!!! I'm so happy everyone liked it! Means a lot to me Xxx
DeleteTo get the "creamed" coconut, should we put the can upside down in the refrigerator and then only scoop out the thick part or do we mix the water + cream?
ReplyDeleteThanks!
It is possible to buy coconut cream, you should find it in a bigger supermarket. In a can of coconut cream there is no thick part or water. The whole can should be filled with thick, nice coconut cream! So there is no need to scoop anything out :)
DeleteI have never seen or found coconut cream in a can
ReplyDeleteI've seen coconut water,milk and cream of coconut
not coconut cream!
Could you please furnish a pic of can you used or at
least a full description of can with brand name?
Thanks,Steve
aapbaking@cox.net
I used Trader Joe's coconut cream (a dark brown can). You can use any brand, just make sure it is unsweetened!
DeleteThank you Gaby
DeleteI'll get it there then.
Hello. I have made this cake many times. And it is the best!! But. Trader Joe’s no longer Carrie’s that brand of cream of coconut. It’s completely different. It doesn’t set up like the “brown” can any suggestions for another brand that does the same??
DeleteHi Gaby
ReplyDeleteThat's a massive amount of cream cheese! Could we halve the ingredients to create a smaller cheesecake?
Nikki
Hey Nikki, absolutely! Just make sure you use a smaller baking pan. Also, it will take less time to bake.
DeleteI would love to try this but wouldn't we technically be eating raw egg if we don't cook it?
ReplyDeleteI did the frosting with 1/2 cup powdered sugar and hdlf a can of the coconut cream. It was too watery, not thick or creamy enough. I halfed it and beat in some sour cream.
ReplyDeleteIf 1/2 cup powdered sugar and half a can of the coconut cream are too watery, what should the ratios be. Please, American terms: ounces, tbsps, cups.
Keep adding powdered sugar a tablespoons at a time until it reaches your desired consistency.
DeleteNice thought on coconut cream! can't wait to try this recipe!
ReplyDeleteWhat if I don't have spring form Pan, what else can I use.
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Hi, should it be baked in the lowest rack or middle rack of the oven? Thank you.
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ReplyDeleteYour coconut cheese cake looks marvelous to eat,BUT I wish you could make a coconut-pineapple cheese cake OR from a drink,known as Pina Colada,the mix of coconut,and pineapple flavor goes well together in a drink,so why not in a cheese cake too? I’ve looked all over the website and I think I found one, but with this high price economy that we have (especially in Michigan)its making it very hard to bake anything of all types of dessert, and some of these treats (recipes)is being put on hold until food prices start to come down,I won’t be making any thing just yet or the earliest end of the year to next year.
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