Oct
22
Toasted Coconut & Raspberry Cheesecake
Ingredients
- 4 - 8-ounce packages cream cheese at room temperature
- 1 3/4 cups sugar
- 1/4 tsp Sea Salt
- 1/4 cup cornstarch
- 1 tablespoon Vanilla extract
- 1/4 teaspoon Coconut extract
- 3 large eggs
- 1/3 cup heavy whipping cream
- 1/2 cup sour cream
Instructions
- Preheat the oven to 335 F and grease or butter an 8-inch cake pan. Place a round of parchment paper on the bottom. Spray the pan and the parchment. If you are wanting a crust, now is the time to make it.
- Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in the bowl of a stand mixer. Beat on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
- Increase the mixer speed to high and beat in the remaining 1 1/4 cups of the sugar, then beat in the vanilla, coconut extract, and salt. Blend in the eggs one at a time, beating only until completely blended. Be careful not to overmix the batter. Slowly mix in the cream and sour cream until just combined.
- Pour the batter into the prepared pan. Place the pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 25 minutes, or until the top is lightly browned and center is set. Allow to cool in the oven with the door propped open.
- Cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
- Press the toasted coconut into the sides of the cheesecake. Spread raspberry gelee to within 1/2 inch of the edge of the cheesecake. Place fresh raspberries in a circular pattern around the top.
- Raspberry gelee – 1 cup fresh raspberries, 3/4 cup sugar. Reduce in small pot over medium heat until thickened. Allow to cool.
- Toasted Coconut – 2 cups coconut flake. Spread onto baking sheet and toast in 325 oven until lightly browned, stirring every 5 minutes.