Coconut Cheesecake With Pasion Fruit Glaze Food

PASSION FRUIT CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

PASSION FRUIT GLAZED NEW YORK-STYLE CHEESECAKE

Steps:

• FOR THE CRUST:
• Preheat the oven to 325 degrees. Lightly grease a 9 inch round springform pan.
• Place the cookies in a food processor and process until broken down into fine crumbs. Add the melted butter to the processor and pulse until well combined with the crumbs.
• Spoon the mixture into the springform pan and press down to form an even, firm crust. Set aside.
• FOR THE FILLING:
• Wipe down the food processor and re-assemble. Add the cream cheese and sour cream to the food process and process until smooth. Scrape down the sides, then add in the sugar and vanilla. Process until combined. Scrape down the sides again, then add in the eggs and egg yolks and process until smooth. Add in the flour and process just until combined. Stir in the cream..
• Pour the batter over the crust and smooth the top.
• Place the pan on a square of heavy duty tin foil and press it up the sides so that the bottom and sides of the pan are completely covered.
• Place the cheesecake in a large, deep pan (a 4 inch deep 12 inch round baking pan works well for this, as does a roasting pan).
• Fill the larger pan with hot water until the water reaches halfway up the sides of the cheesecake pan.
• Carefully place in the preheated oven and bake for 1 hour 10 minutes (add or subtract 5 minutes, depending on how hot your oven runs). Without opening the oven, turn the oven off and let the cheesecake sit for 45 minutes. After 45 minutes, remove cheesecake, cover the top, and refrigerate for 6 hours or overnight.
• FOR THE GLAZE:
• Cut the passionfruits in half and scoop out the flesh into a small saucepan. Add the lemon juice, honey, cornstarch, and water, and whisk together until the cornstarch dissolves.
• Bring the mixture just to a boil over medium/high heat, then remove from heat immediately.
• Let cool.
• Pour the passionfruit glaze over the top of the chilled cheesecake. Cut into slices and serve.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.