Cheesecake. Creamy Coconut Cheesecake! Did I get your attention? Before I go any further about this creamy coconut cheesecake, I want to mention that there is also a cranberry orange cheesecake recipe included in this blog post! The first real baked dessert that I learned to prepare that was not a Mexican recipe was cheesecake. It’s still my favorite version to date! And why don’t I have it on my blog? Good question!
I was only 15 years old and my best friend aunt(tia) taught us this super easy recipe. I was blown away! The first time I prepared it at home and presented it to my Dad, he was very happy! So after that day, he was hinting about cheesecake every week, lol! It was a simple recipe using a store bought cookie crust and crushed pineapples for the topping.
These cheesecake recipes were specifically prepared for sharing with friends, so there are no prep photos available. But if I get a chance to prepare them again soon, I will update the blog post and include those photos.
Creamy Coconut Cheesecake
- 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
- 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.
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!
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
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
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
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/