Monday, March 31, 2008

Coconut Cheesecake

I made this cheesecake sugar free as my birthday cake last week. It was so good that even the sugar-eaters ate it instead of the traditional cake.

This, of course, can be made with real sugar for those without that particular dietary restriction. It can also be made crustless with excellent results.

Coconut Cheesecake

cookie crust* (optional)
2 8-ounce packages cream cheese, at room temperature
3/4 cup sugar or sugar substitute
1 large egg
1/3 cup coconut milk (I used lite/reduced fat organic coconut milk)
1 tablespoon coconut rum or coconut extract
coconut topping**

Beat cream cheese and sugar until creamy; beat in egg. Gradually mix in creamer, then rum. Pour over crust (or without crust, into a greased 8-inch cake pan) and bake in a preheated 325*F oven until puffy and golden--about 1 hour. Remove from oven and cool. Cheesecake will deflate and harden as it cools. Cover and refrigerate for several hours (overnight is best).

*Cookie crust: I used Joseph's sugar-free coconut cookies, about 1/2 bag (1 bag = 6 ounces), crushed and mixed with 3 tablespoons of butter and pressed into the bottom only of my cake pan. It formed a beautifully crunchy base for my cheesecake.

**Coconut topping: Sugar-eaters can simply toast dessicated sweetened flaked coconut for a topping; however if, like me, you need to eat sugar-free, here's what I did: toast 1/2 cup organic unsweetened flaked coconut in a dry skillet until golden; remove from heat and transfer to a bowl. Sprinkle with 1/2 teaspoon sugar substitute and about 1/2 teaspoon vanilla-flavored sugar-free coffee syrup (agave nectar could also be used) and stir until well incorporated. Refrigerate until ready to use.

To serve: Plate cheesecake by turning a plate upside-down over your cake pan. Using both hands, carefully turn both over, tapping the cake pan to loosen (you may need to run a knife or spatula around the rim of cheesecake before doing this). When it releases, remove cake pan. You'll now have your cake crust-side up. Now place your serving plate upside-down on top of your cheesecake, and again, using both hands, turn it all over. Remove top plate. Now you will have the cheesecake on a serving plate right-side up. Don't worry if it cracks or tears--just mound your coconut topping over the top, sprinkling some around the plate decoratively.

Note: It would be easier to make this in a springform pan to avoid the double-flipping for plating. If you have one, use it.


Mary said...

Amanda that looks so delicious! I totally wish I wasn't stuck on the couch so I could make it for that friend I wrote you about!

Mrs. W said...

It was really good. I actually made 2 when I made this one, and they were BOTH gone within 24 hours.

Because I ate all the leftovers.

I should feel guilty, but I don't. It was SO good.

Did you get my email reply on that person, by the way?

Chris said...

Hmmmm! Who needs sugar? It only puts me asleep. I have to bookmark this one! (And, belated Happy B-day!)

Mrs. W said...

Amen! Thank you, Chris!

Gloria said...

This looks so nice Amanda, so yummy, I will try to answer meme soon thanks!!!!! xxxGloria

StickyGooeyCreamyChewy said...

The cheesecake looks delicious! What kind of sugar sub to you use? My mom would really go for this!

Mrs. W said...

Thanks, Gloria! Looking forward to it.

SGCC - I use Whey Low. I can only get it by mail-order, and it's a tad on the expensive side, but it really does taste the best IMHO. (They do not pay me or give me freebies to say that, in case anyone is wondering.) I have used a number of sugar subs: splenda (blech), stevia (good, but the bulk is different, and there can be a bitter edge to it), xylitol (a good 2nd choice in my kitchen). However Whey Low is the one that tastes the most like sugar and is used cup for cup--though anyone with a milk allergy should avoid it.

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