COCONUT STRAWBERRY-RUM CHEESECAKE

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Coconut Strawberry-Rum Cheesecake image

This cheesecake is super-duper creamy (thanks to the addition of that tasty coconut milk!).

Provided by Gina Gonzalez

Categories     Other Desserts

Time 2h30m

Number Of Ingredients 20

CRUST:
1/4 c sweet butter, melted (salted or unsalted)
3/4 c graham crackers, crushed or crumbs
1/2 - 1 c sweeten shredded coconut, roasted and cooled (use full cup is you love coconut)
1/4 c sugar, optional
FILLING:
3 pkg cream cheese, at room temperature (8 oz each)
1/2 c white sugar
1/4 c unsalted butter, at room temperature
3 Tbsp cornstarch
4 large raw eggs, at room temperature
1 c unsweetened coconut cream (or 1 1/2 tsp coconut extract)
1/2 c canned sweetened cream of coconut
1/4 c coconut rum liquor (I use the Malibu rum)
TOPPING:
1 c strawberries, fresh (or more if you wish to make a puree)
1/2 c water
4 Tbsp corn starch
7 tsp regular sugar
1/4 c rum (I prefer Malibu)

Steps:

  • 1. These are all the ingredients you will be using for this recipe. It looks like alot but mostly it is just repetitive of what you will be using for the filling and the topping.
  • 2. Melt 1/4 cup butter for the crust. (I tend to use less.) Add the graham crackers and the sweetened coconut. Now preparing the crust you can use a . you want to The recipe states to add the 1/4 cup of butter i don't use much go ahead and add all if you preffer eye ball it I preffer a little more of a crumb look
  • 3. Make sure all ingredient are folded well as you see in the picture
  • 4. Press mixture over the bottom of prepared 8 or 9 inch springform pan with 2 inch sides, bake crust apx 10 minutes - edges are lightly brown. Remove and let cool. Reduce the oven temperature to 300 degrees
  • 5. Using an electric, beat together first four filling ingredients in a large bowl until blended. Mix thoroughly.
  • 6. Beat in eggs, one at a time.
  • 7. Using a spatula, stir in sweetened cream of coconut (such as Coco Lopez.)
  • 8. Add coconut cream (such as Faraon brand.)
  • 9. Stir in 1/4 cup rum... or a little more if you want. :)
  • 10. Once the crust has cooled, pour filling into crust.
  • 11. It should now look like this.
  • 12. Lay out 2 layers of heavy duty foil; set cake pan on top of the foil and lift into a large roasting pan. Fold sides up to create a bowl with the foil. Add enough water in the roasting pan to creat a water bath so your cheesecake won't crack. Make sure the cake pan fits inside the roasting pan.
  • 13. Bake cake in roasting pan for 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove (still in the water bath) for 2 hours. Remove from water and then gently remove sides of springform pan. Chill cake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.
  • 14. For Fresh Strawberry Jam: In a saucepan, combine 1/4 cup of Malibu Rum, 7 teaspoon of sugar, 1/2 cup of water. and 1 cup diced strawberries. Let simmer until thickened. (Use a smasher to smash the strawberries down, if desired.)
  • 15. Add 4 tbs of cornstarch, stir and strain to remove any lumps. Serve with cake.
  • 16. Pre Heat Oven to 350 degrees and for better results if you own a oven thermometer put it inside the oven to get accurate temp. Let it reheat for at least 20Minutes while your preping all your ingredients. I Use double foild so water wont get into the cheesecake batter. I Usually leave my cheesecake in the over for another 30 Minutes after the time has expired from baking with the water still on because the water bath is still hot.

Lilfoot ross
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This cheesecake was a bit too sweet for my taste, but it was still very good.


Layan Mohamed
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This cheesecake was delicious! I loved the combination of coconut and strawberry.


AYAN SHYK
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This cheesecake was a bit too dense for my taste, but it was still very good.


Shahid Don
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I'm not a big fan of coconut, but I really enjoyed this cheesecake. The strawberry and rum flavors really balance out the coconut.


Musinguzi Lorand
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This cheesecake was a bit too sweet for my taste, but it was still very good.


Precious ahams
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This cheesecake was easy to make and turned out perfectly. It was a big hit at my party.


Alicia Llamado
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This cheesecake was amazing! The perfect balance of coconut, strawberry, and rum. I will definitely be making this again.


Doro Ficking
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This cheesecake was a bit too dense for my taste. I would recommend using less cream cheese in the filling next time.


Majaharul Islam
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The crust was a bit dry, but the filling was creamy and delicious. I would recommend using a different crust recipe next time.


Ansar Raza
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This cheesecake was a bit too sweet for my taste, but overall it was still a good dessert. I would recommend using less sugar in the filling if you prefer a less sweet cheesecake.


Conrad William
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I was a bit hesitant to try this cheesecake because I'm not a big fan of coconut. But I'm so glad I did! The coconut flavor is subtle and perfectly balanced by the strawberry and rum.


Keith Spencer
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This cheesecake is a must-try for any coconut lover. The combination of coconut and strawberry is simply divine. The rum adds a nice touch of warmth and sophistication.


Farhad Ali Khan Khel
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I love coconut and strawberry, so I knew I would love this cheesecake. I was not disappointed! The cheesecake was creamy and delicious, and the crust was the perfect complement.


Moe alghazally
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This cheesecake was easy to make and turned out beautifully. The crust was flaky and the filling was creamy and smooth. The coconut and strawberry flavors were perfect together.


Cesar Gonzalez
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I'm not a big fan of coconut, but this cheesecake was surprisingly delicious. The strawberry and rum flavors really balanced out the coconut. I would definitely make this again.


Student
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This cheesecake was a huge hit at my party! The coconut and strawberry flavors were perfect together, and the rum added a nice touch of sophistication. I will definitely be making this again.