Welcome to our blog, where we are passionate about sharing unique and delicious recipes to satisfy your taste buds. In this post, we will be introducing you to a new twist on an old classic – Coconut Cheesecake. This dessert will leave you wanting more with its creamy and rich texture and sweet, yet subtle coconut flavour. Cheesecake is a staple dessert that has been enjoyed for centuries, with its creamy filling and indulgent crust.
Our version of cheesecake is infused with the tropical flavour of coconut, elevating it to a whole new level of deliciousness. Coconut is a versatile ingredient that can be used in a variety of dishes, adding a distinct and refreshing taste. We understand that baking can be intimidating, but this recipe is simple and easy to follow, making it perfect for both novice and experienced bakers. With our step-by-step instructions and helpful tips, you’ll be able to create a beautiful and delicious Coconut Cheesecake in no time.
Course: Desserts
Cuisine: Caribbean
Ingredients
- Crumb crust:
- 2 cups digestive biscuits finely crushed
- 1/2 cup butter softened
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/2 – 1 tsp. coconut essence
- Filling:
- 333 g 12 ounces cream cheese
- 15 ml 1 tbsp gelatine
- 1/4 cup lemon juice
- 355 ml 15 ounces coconut cream
- 1/3 cup condensed milk
- 1/4 cup very fine sugar
- Topping:
- 1 cup desiccated or shredded coconut
- Coconut Cream cheese frosting
Instructions
- Crush or place the biscuit in a food processor to grind smoothly.
- Mix together with coconut essence, softened butter, cinnamon and nutmeg.
- Press the crushed biscuit into an 8″ pie tin.
- Mix the coconut cream and condensed milk. Set aside.
- Beat cream cheese and sugar with mixer or spatula for about 2 minutes or until smooth.
- Time to melt the gelatine. Place the gelatine in the lemon juice.
- Mix to soften then dissolve by heating over hot water or in a microwave.
- Note: I prefer heating over hot water. It melts it easily and you don’t have to worry if it will dry up in the microwave.
- Add the melted gelatine to the cream cheese. Mix well.
- Beat together coconut cream mixture, essence and cream cheese mixture.
- Mix well until no lumps are visible.
- Pour mixture into the pie crust and refrigerate for at least 12 hours.
- When set enough, top with coconut cream cheese frosting.
- Spread evenly.
- Finally, decorate top with desiccated coconut.
Notes
For added decadence see coconut cream cheese frosting – http://simplytrinicooking.org/coconut-cream-cheese-frosting/
Click the link to download the PDF version of this recipe.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
Coconut Cheesecake
Ingredients
- Crumb crust:
- 2 cups digestive biscuits finely crushed
- 1/2 cup butter softened
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/2 – 1 tsp. coconut essence
- Filling:
- 333 g 12 ounces cream cheese
- 15 ml 1 tbsp gelatine
- 1/4 cup lemon juice
- 355 ml 15 ounces coconut cream
- 1/3 cup condensed milk
- 1/4 cup very fine sugar
- Topping:
- 1 cup desiccated or shredded coconut
- Coconut Cream cheese frosting
Instructions
- Crush or place the biscuit in a food processor to grind smoothly.
- Mix together with coconut essence, softened butter, cinnamon and nutmeg.
- Press the crushed biscuit into an 8″ pie tin.
- Mix the coconut cream and condensed milk. Set aside.
- Beat cream cheese and sugar with mixer or spatula for about 2 minutes or until smooth.
- Time to melt the gelatine. Place the gelatine in the lemon juice.
- Mix to soften then dissolve by heating over hot water or in a microwave.
- Note: I prefer heating over hot water. It melts it easily and you don’t have to worry if it will dry up in the microwave.
- Add the melted gelatine to the cream cheese. Mix well.
- Beat together coconut cream mixture, essence and cream cheese mixture.
- Mix well until no lumps are visible.
- Pour mixture into the pie crust and refrigerate for at least 12 hours.
- When set enough, top with coconut cream cheese frosting.
- Spread evenly.
- Finally, decorate top with desiccated coconut.
Notes
http://simplytrinicooking.org/coconut-cream-cheese-frosting/
