Sweet Cheesecake Recipes
Coconut Rum Cheesecake
Crust
- 1 1/4 cups finely crushed chocolate Graham cracker crumbs
- 1/2 cup finely chopped cashews or almonds
- 1/2 cup flaked coconut, toasted
- 2 tablespoons light brown sugar
- 1/4 cup unsalted butter, melted
Filling
- 4 (8 ounce) packages cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup Coco Lopez or other cream of coconut
- 2 tablespoons flour
- 1 teaspoon grated key lime zest
- 1/4 teaspoon salt
- 1/4 cup coconut rum
- 1 1/2 cups sweetened shredded coconut, toasted
- Fresh mango or pineapple chunks
Instructions
- Heat oven to 350 degrees F. Lightly butter the bottom and side of a 10 inch springform pan. Wrap the outside of the pan with aluminum foil.
Crust
- Mix all ingredients in a medium bowl until well blended. Press the crumb mixture evenly and firmly over the pan bottom only.
- Bake for 10 minutes, then cool on a wire rack.
Filling
- With an electric mixer, beat the cream cheese in a large mixing bowl until light.
- Gradually blend in the sugar until smooth.
- On low speed, add the eggs, one at a time, blending after each, then add the salt, flour, cream of coconut,
rum, and lime zest on low speed, mixing well.
- Place an 8 inch square pan of hot water on the bottom shelf of the oven and heat for another five minutes.
- Pour filling into prepared crust and bake at 350 degrees F for 55 minutes to an hour or until edges are slightly puffed and golden and center is set. Cake will jiggle, but should not have a watery center.
- Remove cake from oven, cool for 10 minutes on wire rack then refrigerate for at least 12 hours.
- After cake has chilled thoroughly, you can cover with foil or plastic wrap for remainder of chilling.
- When ready to serve, run a sharp knife inside the pan rim to loosen cake and remove the side band.
- Sprinkle cooled cake with coconut and garnish with fresh mango or pineapple chunks if desired.