School Street Bistro Coconut Cheesecake
with Strawberry Coulis
Yield: 8 to 12 servings
Ingredients
Base
- 7 tablespoons butter, softened
- 1/2 cup all-purpose flour, sifted
- 1 extra large egg, beaten
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup dried shredded coconut
Filling
- 1/2 pound cream cheese
- 1/2 cup + 2 tablespoons granulated sugar
- 3 eggs, separated
- 3 tablespoons all-purpose flour
- 1/3 cup canned coconut milk
- 1 tablespoon lemon juice
Strawberry Coulis
- 1 pint ripe strawberries, hulled
- 1 squeeze lemon juice
- 1/2 cup confectioners' sugar
Decoration
- 2/3 cup whipping cream, whipped to soft peaks
- 2 fresh strawberries quartered
- 1 tablespoon shredded coconut, toasted
Instructions
Base
- Beat the ingredients together in a bowl until creamy. Using a spatula, spread a thin layer of the mixture on the sides of a 9 inch nonstick springform cake pan. Spread the rest on the bottom. Chill at least 20 minutes. Heat oven to 325 degrees F.
Filling
- Beat the cream cheese, egg yolks, and the sugar in a bowl until smooth, then beat in flour and coconut milk.
- Beat the egg whites until fairly stiff, then beat in lemon juice, a little at a time. Beat in the remaining sugar a spoonful at a time. Fold this into the cheese mixture and transfer to the prepared pan. Bake until lightly golden, about 35 minutes. Switch off the oven and let the cheesecake cool in it for 10 minutes before removing. Let cool completely.
Strawberry Coulis
- Put the strawberries in a blender or food processor and puree until smooth.
- Sweeten and add lemon juice to taste. Then pass through a fine strainer to remove seeds if desired.
Decoration
- Unmold the cheesecake and decorate with rosettes of whipped cream, strawberry quarters, and a little toasted coconut.
- Serve with the strawberry coulis.
Attribution
Posted by Recipethyme at Recipe Goldmine 8/26/2001 12:19 am.
Source: used with permission from The School Street Bistro
