Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 2 cups sweetened shredded coconut
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1/2 cup heavy cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and set aside.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until combined and press into the bottom of the prepared pan.
3. In a separate bowl, combine coconut, flour, cornstarch, and salt. Mix until combined and spread over the graham cracker crust.
4. Bake for 15 minutes, or until lightly golden. Remove from oven and set aside.
5. In a large bowl, beat cream cheese and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract, sweetened condensed milk, coconut milk, and heavy cream. Beat until combined.
6. Pour mixture over the prepared crust and spread evenly.
7. Bake for 40 minutes, or until the center is set.
8. Remove from oven and let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 442
Fat: 28g
Carbohydrates: 40g
Protein: 7g
Substitutions for Ingredients:
- Graham cracker crumbs: can be substituted with crushed digestive biscuits or graham cracker crumbs.
- Butter: can be substituted with margarine or coconut oil.
- Coconut: can be substituted with almond or macadamia nut meal.
- All-purpose flour: can be substituted with almond or coconut flour.
- Cornstarch: can be substituted with arrowroot or tapioca starch.
- Cream cheese: can be substituted with ricotta cheese or cream cheese.
- Heavy cream: can be substituted with coconut cream or evaporated milk.
Variations:
- Add 1/2 cup of chopped macadamia nuts or walnuts to the crust for a crunchy texture.
- Add 1/2 cup of chocolate chips to the cheesecake batter for a chocolatey twist.
- Add 1/2 cup of toasted coconut flakes to the top of the cheesecake for a crunchy topping.
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning.
- Use a rubber spatula to spread the cheesecake batter evenly.
- Let the cheesecake cool completely before serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Serve with a drizzle of melted chocolate and a sprinkle of chopped nuts.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Chopped nuts
- Melted chocolate
Pairings:
- Fresh fruit
- Ice cream
- Chocolate sauce
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- Make sure all ingredients are at room temperature before beginning.
- Use a rubber spatula to spread the cheesecake batter evenly.
- Let the cheesecake cool completely before serving.
Food Safety Advice:
- Refrigerate the cheesecake immediately after baking.
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 30 seconds or in the oven at 350°F for 10 minutes.
Food History:
Coconut macaroon cheesecake is a modern take on the classic cheesecake. It combines the flavors of sweet coconut and creamy cheesecake for a delicious dessert.
Flavor Profiles:
This cheesecake has a sweet and creamy flavor with notes of coconut and graham cracker.
Serving Suggestions:
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Serve with a drizzle of melted chocolate and a sprinkle of chopped nuts.
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