COPYCAT CHEESE CAKE FACTORY COCONUT CREAM CHEESECAKE
Coconut Cheesecake Topped with Coconut Cream Custard, all on a Chocolate Macaroon Crust.
Provided by Flavorite
Categories Dessert
Time 6h35m
Number Of Ingredients 20
Steps:
- Puree coconut with hot cream in blender till finely shredded; about 4 min. Cool while preparing crust.
- Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.
- Using electric mixer on low speed, beat cream cheese with sugar till blended. Fold in cooled coconut mix. Blend in large eggs and yolks 1 at a time.
- Fold in 2 1/2 tbsp liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake till sides of cake are dry and center no longer moves when shaken, about 1 hour.
- Let cool on rack till depression forms in center (about 35 min).3. Mix lowfat sour cream, cream of coconut and remaining 1/2 tsp coconut liqueur. Spread atop cake. Bake 10 min to set topping. Cool completely on rack. Chill till cake is well chilled, about 4 hrs. Cover tightly and chill. Sprinkle coconut flakes, chocolate shavings and whipped cream on top.
Nutrition Facts : Calories 1051 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 270 milligrams cholesterol, Fat 75 grams fat, Fiber 8 grams fiber, Protein 14 grams protein, SaturatedFat 52 grams saturated fat, ServingSize 1 slice, Sodium 384 grams sodium, Sugar 69 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
BANANA CREAM CHEESECAKE (COPYCAT)
I found this recipe in Robbie's Recipe Collection (recipes.robbiehaf.com) and it is as close to the Cheesecake Factory's recipe as I have tasted.
Provided by SJG3483
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Use a blender to finely chop the cookies.
- Add margarine and blend until they are well combines.
- Press mixture into the bottom of a 10" springform pan and smooth it out.
- Refrigerate the crust while you make the filling.
- Beat cream cheese with electric mixer until creamy.
- Beat in sugar and cornstarch followed by the eggs (one at a time).
- Beat in bananas, whipping cream, and vanilla.
- Pour mixture into crust.
- Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
- Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
- Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
- Refrigerate cheesecake, uncovered, at least 6 hours.
COCONUT BUTTER MINI CHEESECAKES RECIPE
Gluten free and honey sweetened make this a delicious treat you can feel good about!
Provided by Heather Harris
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Centigrade).
- Lightly grease a jumbo muffin pan (6 muffin holders) or a regular muffin pan (12 muffin holders) with coconut oil, or if you prefer to use paper cases then insert these into the holders. (I prefer the cases as there are no accidents with the mini-cheeseckes sticking in the holders.)
- Mix 1 cup of almond flour with the 3 tablespoons of coconut oil. The oil should be in its solid state as it will melt as you mix it. Make sure the oil is equivalent to level tablespoons otherwise the crust will be too oily.
- Place the mixture in the sections pressing down evenly to create the thin crusts for the mini-cheesecakes.
- In a large bowl mix 4oz softened cream cheese, 1/4 cup coconut cream, 1/4 cup honey, 1 egg, 1 tsp vanilla and a pinch of salt until well blended.
- Add approximately 1/4 cup of the filling (for large) or 1/8 cup mixture (regular sized) to each muffin cup.
- Bake at 350° for 30 minutes, until just lightly browned and a knife comes out clean in the center.
- Cool completely.
- To serve, sieve a little icing sugar over the top, add a few crushed walnuts with a sprig of mint or an edible flower, like a tiny viola or dianthus. Serve alone as a rich treat with coffee, or as a dessert with a scoop of plain vanilla ice cream.
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
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.
COCONUT CREAM CHEESECAKE (COPYCAT)
This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.
Provided by Manami
Categories Cheesecake
Time 3h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Puree coconut and cream in blender for 4 minutes; set aside to cool.
- Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
- Bake for 25 minutes, or until golden brown.
- Cream together cream cheese and 1-1/2 cups sugar.
- Stir in cooled puree.
- Slowly stir in eggs and yolks.
- Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
- Pour into prepared crust.
- Bake until sides of cake are dry and center is set, about 1 hour.
- Allow cheesecake to cool for 30 minutes.
- Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
- Bake for 10 minutes.
- Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
- Sprinkle coconut flakes over top before serving.
- Enjoy!
Nutrition Facts : Calories 628.5, Fat 41.2, SaturatedFat 26.5, Cholesterol 203.1, Sodium 222.5, Carbohydrate 55.7, Fiber 2.4, Sugar 27.9, Protein 10.9
PHILADELPHIA 3-STEP COCONUT CHEESECAKE
Discover a ridiculously easy-to-make coconut cheesecake recipe! This PHILADELPHIA 3-STEP Coconut Cheesecake will be on the dessert table in no time.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g
COCONUT CHEESECAKE RECIPE
Steps:
- When ready to serve, garnish the rim of the cheesecake with remaining 1/2 cup of toasted coconut.
Nutrition Facts : Calories 761 kcal, Carbohydrate 60 g, Cholesterol 196 mg, Fiber 3 g, Protein 9 g, SaturatedFat 37 g, Sodium 390 mg, Sugar 49 g, Fat 56 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
CHEESCAKE FACTORY'S COCONUT CREAM CHEESECAKE
Easy, delicious and healthy Cheescake Factory's Coconut Cream Cheesecake recipe from SparkRecipes. See our top-rated recipes for Cheescake Factory's Coconut Cream Cheesecake.
Categories Desserts Other Other Desserts Dessert Desserts Dessert
Yield 12
Number Of Ingredients 17
Steps:
- Directions
- Preheat oven to 325°F.
- Puree coconut and cream in blender for 4 minutes; set aside to cool.
- Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
- Bake for 25 minutes, or until golden brown.
- Cream together cream cheese and 1-1/2 cups sugar.
- Stir in cooled puree.
- Slowly stir in eggs and yolks.
- Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
- Pour into prepared crust.
- Bake until sides of cake are dry and center is set, about 1 hour.
- Allow cheesecake to cool for 30 minutes.
- Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
- Bake for 10 minutes.
- Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
- Sprinkle coconut flakes over top before serving.
- Enjoy!
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
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