We are already well into January of a new year and most of us have been busy with chores that we put off during the holidays. During this time, your faithful correspondent has been thinking up recipes to make 2010 fun and exciting for your dinner parties or quiet evenings at home.
We have many options during the winter months, from dishes that warm your souls and fill your stomachs to sweet, sweet desserts that are pleasurable to view as well as to taste. We’ll explore all these possibilities. But I’ve decided to offer up a dessert.
This dessert is a coconut cheesecake. I found the recipe in the Fresno Bee in 1996, but it took me 14 years to get around to baking it. I decided to try it for one of our Christmas Day desserts this season and was very pleasantly suprised. I wasn't sure I would like the texture of coconut in a cheesecake (which is suppose to be smooth and creamy) but was delicious.
This recipe was submitted from Joanne Harland when Harland's Restaurant was at its peak. I'm so glad I hung onto it all these years. So were the cheesecake lovers in the family.
COCONUT CHEESECAKE
CRUST:
1 package macaroon cookies, crushed
3 Tbsp. melted butter
Combine crumbs and butter and press into the bottom of a 10 inch springform pan, which has been sprayed with cooking spray. Chill the crust while preparing the filling.
Preheat oven to 325 degrees.
FILLING:
2 pounds cream cheese, room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
1 (15 ounce) can cream of coconut
1 cup whipping cream
1 cup sweetened shredded coconut
Beat first 4 ingredients until well blended, add cream of coconut, cream and coconut. Beat just until blended. Pour into crust. Bake until puffed and golden, about 1 1/2 hours. Remove from oven, cool completely. Refrigerate until well chilled.
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I love this dessert and another one of your creative headlines to get us in the mood to taste it. Sweet, sweet, CaliCook.
ReplyDeleteThanks anon. I appreciate your support.
ReplyDeleteI just dont trust your opinion that it is that good. Maybe you need to make another so I can try it out myself.
ReplyDeleteI was one of the lucky few who had a little of this decadent dessert. The coconut was really a nice addition and wasn't too much. Wonderful crust and very rich cheesecake. Great job calicook!
ReplyDeleteHey wait! What about me?? I love your desserts! This cheesecake looks amazing... i can taste the mild cocconut flavor as I post this :) Next get together... you get to make this agin !! Maybe for Valentines Day?? Any excuse to enjoy one of your many tasty creations Calicook!
ReplyDeleteDandy Dan and his better half!
Thanks anonymous. It is a little different from the usual cheesecake, but pretty yummy.
ReplyDeleteSue B you are on for Valentines Day unless something else catches my eye. Maybe I can make it in the shape of a heart. And if you-know-who is having a baby we'll just have to celebrate without her.
ReplyDeleteYum, yum. Desserts are my favorite meal. . . all the important food groups: Sugar and carbs.
ReplyDeleteThis is a healthy dessert: 2 pounds cream cheese; 3/4 cup sugar; 1(15 ounce) can cream of coconut; 1 cup whipping cream; 1 cup sweetened shredded coconut. Oh, there are other ingredients, too, but I just listed the healthy ones.
ReplyDeleteWell, it is cheesecake. Most cheesecakes are about five million calories...the good ones anyway.
ReplyDeleteThis is my favorite dessert, hmmmmmm coconut!!!! thanks I'll try it.
ReplyDelete