Best Strawberry Coconut Cheesecake Recipes

COCONUT STRAWBERRY-RUM CHEESECAKE

Steps:

• 1. These are all the ingredients you will be using for this recipe. It looks like alot but mostly it is just repetitive of what you will be using for the filling and the topping.
• 2. Melt 1/4 cup butter for the crust. (I tend to use less.) Add the graham crackers and the sweetened coconut. Now preparing the crust you can use a . you want to The recipe states to add the 1/4 cup of butter i don't use much go ahead and add all if you preffer eye ball it I preffer a little more of a crumb look
• 3. Make sure all ingredient are folded well as you see in the picture
• 4. Press mixture over the bottom of prepared 8 or 9 inch springform pan with 2 inch sides, bake crust apx 10 minutes - edges are lightly brown. Remove and let cool. Reduce the oven temperature to 300 degrees
• 5. Using an electric, beat together first four filling ingredients in a large bowl until blended. Mix thoroughly.
• 6. Beat in eggs, one at a time.
• 7. Using a spatula, stir in sweetened cream of coconut (such as Coco Lopez.)
• 8. Add coconut cream (such as Faraon brand.)
• 9. Stir in 1/4 cup rum... or a little more if you want. :)
• 10. Once the crust has cooled, pour filling into crust.
• 11. It should now look like this.
• 12. Lay out 2 layers of heavy duty foil; set cake pan on top of the foil and lift into a large roasting pan. Fold sides up to create a bowl with the foil. Add enough water in the roasting pan to creat a water bath so your cheesecake won't crack. Make sure the cake pan fits inside the roasting pan.
• 13. Bake cake in roasting pan for 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove (still in the water bath) for 2 hours. Remove from water and then gently remove sides of springform pan. Chill cake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.
• 14. For Fresh Strawberry Jam: In a saucepan, combine 1/4 cup of Malibu Rum, 7 teaspoon of sugar, 1/2 cup of water. and 1 cup diced strawberries. Let simmer until thickened. (Use a smasher to smash the strawberries down, if desired.)
• 15. Add 4 tbs of cornstarch, stir and strain to remove any lumps. Serve with cake.
• 16. Pre Heat Oven to 350 degrees and for better results if you own a oven thermometer put it inside the oven to get accurate temp. Let it reheat for at least 20Minutes while your preping all your ingredients. I Use double foild so water wont get into the cheesecake batter. I Usually leave my cheesecake in the over for another 30 Minutes after the time has expired from baking with the water still on because the water bath is still hot.

STRAWBERRY COCONUT CHEESECAKE

Steps:

• For crust; preheat oven to 350*F.
• Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter.
• Line oan with parchment paper; lightly brush paper with some of melted butter.
• Blend crumbs, coconut, sugar and remaining butter in medium bowl.
• Press mixture over bottom of prepared pan.
• Bake crust until lightly browned at edges, about 10 minutes.
• Cool.
• Reduce oven temperature to 300*F.
• For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended.
• Beat in eggs 1 at a time.
• Beat in cream of coconut and rum.
• Pour batter over crust.
• Place cake pan in a large roasting pan.
• Add enough water to roasting pan to come 1 inch up sides of cake pan.
• Cover roasting pan with foil.
• Bake cake 1 hour.
• Remove foil.
• Bake until cake is pale brown, puffed, and just set in center, about 40 minutes.
• Cool cake in water bath 2 hours.
• Remove from water; run knife around cake to loosen.
• Chill cake in pan 3 hours.
• (can be made 2 days ahead. Cover and keep chilled.).
• Preheat oven to 350*F.
• Place cake in oven 2 minutes.
• Remove from oven.
• Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake.
• Turn cake over.
• Shake gently, allowing cake to settle onto foil and round.
• Remove pan and parchment.
• Place plater atop cake and turn cake right side up onto platter.
• Remove round and foil.
• For topping; simmer jam and 2 TBS water in small saucepan.
• Brush top of cake with warm jam.
• Overlap berries atop cake, covereing completely.
• Brush remaining jam over berries and chill.
• (Can be prepared up to 8 hours ahead).

STRAWBERRY FILLED COCONUT CHEESECAKE

Steps:

• 1. In a bowl mix cake mix softened butter and egg. Place in a spring form pan working it up the sides. Bake for 8-10 minutes in a 350 degree oven.
• 2. Mix together softened creamed cheese, eggs, sugar, and vanilla. When the crust is done add the cream cheese mixture bake for 15 minutes at 350 degrees then turn the oven back to 300 and bake for 50 minutes until a toothpick inserted comes out clean.
• 3. Run a knife around the edge and loosen the spring form pan. Cool completely.
• 4. Clean strawberries and cut in half. Put into the blender with Sugar. Blend for 1 minute. It will be a strawberry puree.
• 5. When the cheesecake is cool take a small funnel and poke holes over the top of the cheesecake. The fun part is eating the little middles that come out. After making the holes take the funnel again and make sure it is clean, put it in each hole and fill with the strawberry puree.
• 6. After you fill all the holes pour the remainder of the puree over the top of the cheesecake and sprinkle coconut over the strawberry. You can toast the coconut if you like.

STRAWBERRY CHEESECAKE WITH COCONUT COOKIE CRUST RECIPE BY TASTY

Steps:

• Make the cheesecake: Line an 8-inch (20 cm) square baking dish with parchment paper and grease with nonstick spray.
• Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
• Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.
• Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.
• Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.
• Make the meringue: In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240°F (115°C).
• Meanwhile, add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form, about 2 minutes. With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.
• Make the candy shards: Line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 295-300°F (145-150°C). Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Don't touch the candy, it will be hot! Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.
• Make the coulis: In a small bowl, stir together the jam and water. Strain through a fine-mesh sieve to remove any clumps.
• Assemble the cheesecake: Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center. Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes. Sprinkle more garnishes on the plate.
• Serve immediately.
• Enjoy!

STRAWBERRY-COCONUT CHEESECAKE

Steps:

• For crust:
• Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.
• For filling:
• Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in large roasting pan. Add enough water to roasting pan to come 1 inch up sides of cake pan. Cover roasting pan with foil.
• Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
• Preheat oven to 350°F. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10-inch-diameter cardboard round or tart pan bottom on top of cake. Turn pan over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. Remove round and foil.
• For topping:
• Simmer jam and 2 tablespoons water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covering completely. Brush remaining jam over berries; chill. (Can be prepared up to 8 hours ahead.)