STRAWBERRY-COCONUT CHEESECAKE
Categories Cake Rum Dessert Bake Cream Cheese Strawberry Coconut Summer Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan 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 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 pan over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. Remove round and foil.
- For topping:
- Simmer jam and 2 tablespoons water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covering completely. Brush remaining jam over berries; chill. (Can be prepared up to 8 hours ahead.)
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Malik Ibadat
[email protected]Overall, I really enjoyed this cheesecake. It was easy to make and the flavor was amazing.
Kawsar Vai Official
[email protected]The cheesecake was delicious, but it was a little too time-consuming to make.
Bayanda Ngcobo
[email protected]This cheesecake was a bit too rich for my taste, but it was still very good.
Jaleah Lamm
[email protected]I'm not a huge fan of coconut, but I loved this cheesecake. The strawberry flavor really shines through.
Eng peter Ug
[email protected]This cheesecake is definitely a keeper. I'll be making it again and again.
Leeanne Murray
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth it. It was so good!
Marina Popil
[email protected]The crust was a little crumbly, but the filling was delicious.
Austin Ash
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good.
Bijay Don
[email protected]I love this recipe! The cheesecake is always a hit with my family and friends.
Kristen cork
[email protected]This cheesecake was easy to make and turned out beautifully. The flavors were well-balanced and the texture was perfect.
Gulmir Khan
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The crust is crispy and flavorful, the filling is creamy and smooth, and the topping is the perfect balance of sweet and tart.
Amy Stroup
[email protected]This cheesecake was a hit at my party! The combination of strawberries and coconut was perfect, and the cheesecake itself was creamy and delicious. I will definitely be making this again.