Strawberry Coconut Cheesecake
This creamy and decadent Strawberry Coconut Cheesecake brings together the flavors of sweet strawberries, rich coconut, and smooth cream cheese. It is the perfect dessert for any special occasion or a casual gathering. The subtle flavors of coconut and fresh strawberries combine perfectly in the smooth cheesecake filling, while the crumbly graham cracker crust adds a satisfying texture. Though it requires some patience due to its chill time, it is well worth the wait. Prepare it a day ahead to allow it to set properly, making it ideal for planning ahead.
Ingredients
For the Crust:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 6 tablespoons |
| Graham cracker crumbs | 3/4 cup |
| Unsweetened dried shredded coconut | 1/2 cup |
| Sugar | 1/4 cup |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Cream cheese | 3 (8-ounce) blocks |
| Granulated sugar | 4 tablespoons |
| Unsalted butter | 1/4 cup |
| Cornstarch | 1 tablespoon |
| Eggs | 3 large |
| Cream of coconut | 1/4 cup |
| Water | 1/4 cup |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Fresh strawberries | 2 cups |
| Fruit jam (preferably strawberry) | 3 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 699.2 kcal |
| Fat Content | 45.3 g |
| Saturated Fat Content | 28.2 g |
| Cholesterol Content | 179.9 mg |
| Sodium Content | 295.3 mg |
| Carbohydrate Content | 65.4 g |
| Fiber Content | 3.2 g |
| Sugar Content | 53.9 g |
| Protein Content | 8.5 g |
Instructions
Preparing the Crust
-
Preheat the Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the crust.
-
Prepare the Pan: Lightly grease a 9-inch round cake pan with 2-inch sides. Brush the pan with 1 tablespoon of melted butter, ensuring it’s evenly coated.
-
Prepare the Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs, shredded coconut, sugar, and the remaining melted butter. Stir until the mixture is well combined and the crumbs are evenly coated.
-
Form the Crust: Press the graham cracker mixture evenly into the bottom of the prepared pan. Use the back of a spoon to gently compact the crust, creating an even layer.
-
Bake the Crust: Place the pan in the oven and bake for 10 minutes, or until the edges of the crust are lightly browned. Remove from the oven and allow it to cool completely.
Making the Filling
-
Reduce Oven Temperature: After the crust is done, reduce the oven temperature to 300°F (150°C).
-
Mix the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the cream cheese, granulated sugar, butter, and cornstarch until the mixture is smooth and well-blended. Beat on medium speed for about 2 minutes.
-
Add the Eggs: One at a time, beat in the eggs, making sure to incorporate each one fully before adding the next. Continue mixing until the batter is smooth.
-
Add the Coconut Cream and Water: Pour in the cream of coconut and water, mixing gently until everything is well combined.
-
Pour the Filling into the Crust: Carefully pour the prepared filling over the cooled crust, spreading it out evenly with a spatula.
Baking the Cheesecake
-
Prepare a Water Bath: Place the cake pan into a large roasting pan. Add enough hot water to the roasting pan to come up about 1 inch on the sides of the cake pan. This will create a gentle heat that helps the cheesecake bake evenly.
-
Cover with Foil: Cover the roasting pan with aluminum foil to trap the steam and prevent the cheesecake from drying out while baking.
-
Bake the Cheesecake: Bake for 1 hour at 300°F (150°C). After an hour, carefully remove the foil. Continue to bake for an additional 40 minutes, or until the cheesecake is lightly browned, puffed, and just set in the center. The edges should appear firm, while the center might still have a slight jiggle.
-
Cool the Cheesecake: Once the cheesecake is done, remove it from the oven and allow it to cool in the water bath for at least 2 hours. This slow cooling process will help the cheesecake set without cracking.
Chilling and Preparing for Serving
-
Loosen the Cheesecake: After the cake has cooled for a couple of hours, run a knife around the edges of the cheesecake to loosen it from the sides of the pan. Be gentle to avoid damaging the edges of the cheesecake.
-
Chill the Cake: Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight. The cheesecake needs this time to fully set and develop its flavors.
-
Flip and Unmold the Cake: When you’re ready to serve, preheat the oven to 350°F (175°C) again. Place the cheesecake back in the oven for about 2 minutes, just enough to soften it slightly.
-
Invert the Cake: Place a sheet of aluminum foil over the top of the cheesecake, followed by a 10-inch diameter cardboard round or tart pan bottom. Carefully flip the cheesecake onto the foil and round. Gently tap and shake the pan, allowing the cheesecake to settle.
-
Remove the Pan and Parchment: Once the cheesecake has flipped, carefully remove the sides of the pan and the parchment paper lining.
-
Flip Again: Place a platter on top of the cheesecake and flip it back over to return it to its right side. Remove the cardboard round and foil.
Adding the Topping
-
Prepare the Jam: In a small saucepan, combine the fruit jam and 2 tablespoons of water. Simmer over medium heat until the jam melts and becomes a smooth glaze.
-
Brush the Jam on the Cheesecake: Using a pastry brush, generously coat the top of the cheesecake with the warm jam, ensuring the entire surface is covered.
-
Add the Strawberries: Arrange the fresh strawberries over the top of the cheesecake, overlapping them in a decorative pattern. Make sure the strawberries cover the cheesecake completely.
-
Finish with Jam: Brush the remaining jam over the strawberries to create a glossy finish.
Chill and Serve
Allow the cheesecake to chill for an additional 1-2 hours in the fridge before serving to ensure the flavors are well set and the topping is firm. The cheesecake can also be prepared up to 8 hours in advance if you want to get ahead of time.
Serve chilled and enjoy the combination of creamy, fruity, and coconut-rich layers in every bite. This dessert is perfect for any celebration, especially when fresh strawberries are in season.
Tips and Notes
- Make-ahead: This cheesecake is ideal for making ahead of time. It can be prepared up to 2 days in advance and kept chilled until ready to serve.
- Fruit Variations: If you’re not a fan of strawberries, feel free to top the cheesecake with other fresh fruits like raspberries, blueberries, or blackberries. The coconut flavor pairs wonderfully with any berry topping.
- Water Bath: The water bath ensures the cheesecake bakes evenly and remains smooth without cracking. If you don’t have a roasting pan, a large baking dish will work fine.
