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Saturday, July 8, 2017

Coconut cheesecake, New York Style

I couldn’t shake off the good memories of coconut in a cheesecake eaten at a restaurant in Howth, Dublin and this cake is meant to dispel the notion that it cannot be had back home. Mine did not come with all the fancy chocolate and jam paintings on the canvas of a white china plate but trust me, it tastes just as good.

Base :
50g melted butter
3 pieces of digestive

Cheese filling :
250g cream cheese, 1 block
1 Tbsp soft brown sugar
1 Tbsp corn flour
1 egg
40ml whipping cream
seeds of 1 vanilla pod
juice of 1 kalamansi
2 Tbsp dessicated coconut

Procedure :
Prepare and line a small pie tray. Mine comes with removable base.

To make base, process biscuits with melted butter.
Transfer buttery crumbs to lined tray.
Pat to compress biscuit base.
Chill until ready to bake.

Preheat oven to 200C.

For the filling,
Whisk cream cheese, sugar and corn flour on low-medium speed until well mixed.
Add egg, cream, vanilla, kalamansi, coconut. Do not overbeat or aerate the cheese mixture.
Pour onto biscuit base. Smoothen out.

Bake at 200C for 25 minutes or unless cheese filling is about to tan.

Chill for minimum 3 hours.



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