Coconut Cheesecake

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Cheesecake.
For the crust, pulverize oreos (about 24) and mix with 1/4 c.-ish of
butter to make the crust. Press in 9" springform and bake at 350 for 5
minutes to crust-i-fy. I removed the frosting/filling in the Oreos before I put them in the food processor, which I think makes it better.

Coconut crust layer thing
1/2 c white sugar
1/2 c brown sugar
1/2 c. butter
1 c. evaporated milk
1 t. vanilla
3 egg yolks, beaten
3 1/2 c.-ish  coconut (i just kept adding it until i liked the consistency—I did not toast it, but you can)

In saucepan combine sugars, milk, butter, vanilla and yolks. Blend
well. Cook over medium heat to a strong boil. Continue to boil until
thickened, stirring constantly, 10ish minutes. NOTE: It has to be
thick or else it will be all runny and you don't want that. Stir in
coconut and cool. Glop this carefully over oreo crust.

Cheesecake filling


4 (8 ounce) packages cream cheese, room temp (I used 3 full fat, 1 low-fat)
1 1/4 cups white sugar
3/4 cup coconut milk
4 eggs
1 cup sour cream (I used light)
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1 1/3 c chopped toasted coconut
1 1/2 t. watkins coconut extract
MIx cream cheese (with paddle) and sugar until there are no lumps. Add coconut milk and stir
to combine. Add eggs one at a time. Add sour cream, vanilla and flour
stir until smooth. Add coconut and coconut flavor. Pour this over your
crust (My filling didn’t fit, so I left 1 – 1/2 cups of filling out. I might only have an 8” pan though. Oh, and it doesn’t rise much, so you can fill it almost to the top) and bake at 350 for 1 hour, turn off oven and leave in for 2 more hours. Cool completely and chill for 8 hours.

Comments

  1. StefFebruary 25, 2013 at 2:55 PM

    This was probably the most fabulous cheesecake I've tasted! Well done!

    ReplyDelete
  2. thejohnmfamilyJuly 29, 2017 at 2:39 PM

    Up the coconut extract to 2 tsp., take out the toasted coconut in the cheesecake, put tinfoil in the oven to catch drips, and use a colander inverted on top of it to cool it.

    ReplyDelete
  3. thejohnmfamilyFebruary 8, 2021 at 12:32 PM

    The water bath method cooks it best, and it takes a little over an hour at 350 to get to the 150 degrees and then I took it out, left it in the water bath for another 45 minutes, and then cooled it on a cooling rack.

    ReplyDelete
  4. thejohnmfamilyFebruary 27, 2021 at 2:45 PM

    So, you fill the water bath up to about half way up the cheesecake

    ReplyDelete
  5. thejohnmfamilyJune 18, 2022 at 12:07 PM

    I don't put any coconut in the actual filling anymore.

    ReplyDelete
  6. thejohnmfamilyApril 17, 2023 at 5:19 PM

    I use an 11 inch pan and you have to use the massive Thomas Keller pan as the outside pan layer for the water bath.

    ReplyDelete

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