Creamy Coconut Cheesecake-Easy Cheesecake Recipes

Creamy Coconut Cheesecake

Creamy Coconut Cheesecake! I have come a long way from my first cheesecake when I was only 15 years old.  I have been using that same formula to this day!

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Course: Dessert

Ingredients

• 30 Maria style cookie wafers broken
• 6 tablespoons unsalted butter
• 9 or 10 inch sprinform pan
• parchment paper
• Spray oil
• 2 8 oz bars of cream cheese, at room temperature
• 3 large eggs
• 14 oz can sweetened condensed milk
• 10 oz creamed coconut
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2-3/4 cup of coconut flakes
• Homemade whipped cream
• Dark chocolate bar for shaving onto cake

Instructions

• Preheat oven to 350 degrees F. Prepare the spring form pan by adding a round(cut to size) piece of parchment paper on the bottom of pan. Lock the pan and spray all around, lightly, with oil. Set aside.
• In a food processor, add the broken maria cookies. Pulse at first and then process on high until you have fine crumbles. Transfer to a bowl and add melted butter. Stir until well combined. Pour into prepared pan and press to form crust, working it up slightly on to the sides. Bake for 12-14 minutes. Let cool.
• Reduce oven temperature to 325 degrees F. Place a baking dish filled 3/4 with water on the bottom rack of oven. Adjust the other shelf in oven to the middle section.
• In the blender, add the cream cheese, condensed milk, eggs, creamed coconut, zest and vanilla. Blend on high until very smooth. Add the flaked coconut and just pulse until combined. Pour into prepared pan with crust. Bake for 1 hour on the middle rack.
• After one hour test with knife in the center. If it comes out clean, it's done. if not, bake for another 10 to 20 minutes. Remove from oven and let cool for 30 minutes. Using a small knife, loosen the edges of cheesecake before releasing from spring form pan. Transfer to serving dish. Top with whip cream and chocolate shavings before serving. Or you can melt some dark chocolate wafers and drizzle over the top.

Notes

Simple formula. 2 bars of cream cheese, 1 can sweetened condensed milk and 2 eggs. That right there is as easy as it gets! Then if you want to add lemon juice, vanilla extract and so on, now you are really cooking!

 

Avocado Lime No Bake Cheesecake

16 ounces cream cheese, at room temperature
2 large ripe avocados, smashed
Zest and Juice of 1 large lime
1 3/4-2 cups powdered sugar, previously sifted
1 teaspoon vanilla extract
Green food coloring gel
10 inch cookie crust pie shell
Fresh Strawberries, sliced in half
Fresh blueberries

For Glaze
1 cup pineapple preserves
1/3 cup water

To the stand mixer, add the cream cheese,and avocado. Whip on high until extra creamy.

Mix in the zest and lime juice. Gradually mix in the powdered sugar. Mix in the vanilla. Then mix in the food coloring gel to your liking. 

Pour into prepared pie shell and freeze for 2 hours.

To prepare the glaze, combine the pineapple preserves and water in a small sauce pan and heat to medium. As soon as the preserves warm up, mix well and remove from heat. Strain the glaze into a bowl.

When ready to serve, arrange the strawberries and blueberries on top of the cheesecake. Brush with glaze. You can chill it for 30 minutes, Slice and enjoy!

 

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

This next recipe is ideal anytime of the year, but especially nice for the holidays. Cranberry and orange are the perfect combination!

Cranberry Orange Cheesecake

Crust
1 1/2 sleeves of maria cookies, finely crushed(2 1/2 cups total once crushed)
1/3 to 1/2 cup unsalted butter, melted

2 (8oz) bars of cream cheese at room temperature
2 large eggs
14 oz can sweetened condensed milk
1 teaspoon vanilla
Zest of 1 orange

Topping
4 cups fresh cranberries
1 cup sugar
1/2 cup water

zest of 1 orange
Juice of 1 orange

You will need
9-10 inch spring form pan
Parchment paper
Spray oil

Directions

For the crust, follow the instructions for coconut cheesecake above. Prepare crust first and bake in springform pan as instructed above.

To the blender add the cream cheese, eggs, condensed milk, vanilla and orange zest. Blend on high until very smooth and creamy! Pour into prepared crust.

Bake as instructed above.

While the cheesecake bakes, prepare cranberry topping. To a sauce pan add all of the ingredients listed. Heat to medium. When it begins to boil, reduce to a simmer and continue cooking until mixture thickens and cranberries begin to break down. Taste for sugar. Transfer to a bowl and chill until ready to use.

Once cheesecake is baked, remove from oven and let cool for 30 minutes. After 30 minutes loosen edges with a small sharp knife before releasing the spring form lock to remove cheesecake. Chill cheesecake overnight. When ready to serve, place onto serving platter and top with cranberry orange topping. Store any leftovers in the refrigerator. Yields 8-10 servings.

The last cheesecake is a recipe I prepared for the Hispanic Kitchen site a few years ago! Click the link to see the full recipe. https://hispanickitchen.com/recipes/pumpkin-cheesecake-with-dulce-de-leche-and-toasted-coconut/