You ever want to taste the creamy cheesecake you ever taste
Creamy coconut cheesecake, this is one of my favorite recipes I have ever made and I want to share it with my visitors.
I have tasted much cheesecake in my life in many states I have a visit, then I decide to start baking and after many failures on some of the recipes finally this one came out perfect. So I want to share it and you tell me the results.
Ready to Mixed Ingredients
For the start preheat the oven to 300 degrees here are the ingredients:
Cook Time 2:10 Hours on a bath of Bain of Marie
4 Philadelphia Cream Cheese pack
1 can of Goya Cream of Coconut
1 16 Oz Sour Cream
1 teaspoon of Vanilla Extract
1/2 Cup of Sugar
2 tablespoon of Cornstarch
4 tablespoon of butter unsalted (half stick)
5 eggs
Some Tips
Tips: Cream Cheese, butter, cream of coconut and eggs must be
room temperature for better mixing to prevent cheesecake cracking.
Place the cream of coconut on a hot water bowl to melt the coconut oil this way it will mix nicely if you don’t do this it will make the cheesecake batter lumpy.
1-Using your mixer start mixing Sugar, Butter, and cream cheese until is creamy
2-add Cream of Coconut mix for one minute
3-add 1 egg at a time and mix for one minute each.
4-add vanilla extract and cornstarch mix for one minute
5-add sour cream mixture for one minute
Butter your cheesecake pan evenly cover with aluminum on the bottom to prevent water sipping thru, pour cheesecake mixture, and place on a double pan full of hot water.
Cooking time and Finish Product
Cook for 2 hours and 10 Minutes, cheesecake will not get brown on top so after your oven beep it should be done. Take the cheesecake out of Bain of Marie and let it cool for 2 hours and then cool overnight for best results. Enjoy this creamy coconut cheesecake.
