STRAWBERRY COCONUT CHEESECAKE
Since this cheesecake needs to chill for several hours,it's easiest to bake it a day ahead of time. Prep and cook times don't reflect this.
Provided by MarieRynr
Categories Cheesecake
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- 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).
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Featbydeyour Deyour
featbydeyour_deyour54@hotmail.comThis cheesecake was amazing! The crust was crispy and the cheesecake filling was creamy and smooth. I will definitely be making this again.
Jose Salazar
j_salazar@yahoo.comThis cheesecake was very good, but it was a bit too sweet for my taste. I would recommend using less sugar in the filling next time.
Zafar Ali Khaskheli
azafar@yahoo.comI'm a big fan of strawberry and coconut, so I knew I would love this cheesecake. It did not disappoint! The crust was perfect and the cheesecake filling was creamy and delicious.
Ms Milon Howlader
h68@yahoo.comThis cheesecake was a bit too dense for my taste. I would recommend using less cream cheese next time.
Khadar Ahmed
k.ahmed94@yahoo.comI followed the recipe exactly and my cheesecake turned out great! The crust was a little crumbly, but the cheesecake filling was creamy and delicious.
Nduduzo Ntimbane
ntimbane-n88@aol.comThis cheesecake was so easy to make and it turned out perfectly. The crust was crispy and the cheesecake filling was creamy and smooth. I will definitely be making this again.
Mudasar Ahmed
ahmed.mudasar@gmail.comI made this cheesecake for a potluck and it was a huge hit! Everyone loved it. The crust was perfect and the cheesecake filling was creamy and delicious.
alfazur rahman
alfazur81@hotmail.comThis cheesecake was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling next time.
Rana Rana6767
r_r59@aol.comI'm not a huge fan of coconut, but this cheesecake was still really good. The strawberry flavor was very prominent and the cheesecake was very creamy.
Phuti Moloto
phuti@gmail.comI've made this cheesecake several times now and it's always a crowd-pleaser. The crust is the perfect combination of crunchy and chewy, and the cheesecake filling is creamy and smooth.
Nepali Samir boss
n.b41@hotmail.comThis cheesecake was a hit at my party! It was so easy to make and it tasted amazing. The strawberry and coconut flavors were perfect together.