Description
Indulge in a taste of paradise with this copycat recipe of the Cheesecake Factory’s beloved Coconut Cream Cheesecake. This decadent dessert features a rich and creamy coconut-infused filling atop a chocolate macaroon crust, finished with toasted coconut flakes and chocolate shavings. It’s a symphony of flavors and textures that will transport your taste buds to a tropical oasis.
Ingredients:
- For the Chocolate Macaroon Crust:
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, room temperature
- 6 tablespoons granulated sugar
- 1 1/2 cups shredded unsweetened coconut
- Pinch of coarse salt
- Nonstick cooking spray
- For the Coconut Cream Cheesecake Filling:
- 2 1/2 cups grated fresh coconut
- 1 cup heavy whipping cream (scalded)
- 1 1/2 cups granulated sugar
- 20 ounces cream cheese, softened
- 4 large eggs
- 2 large egg yolks
- 2 1/2 tablespoons coconut liqueur (such as Malibu)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup low-fat sour cream
- 1/4 cup cream of coconut
- 1/2 teaspoon coconut liqueur (for topping)
- For Garnish:
- Coconut flakes, lightly toasted
- Chocolate shavings
Preparation:
Step 1: Infuse the Coconut Cream:
This step is crucial for unlocking the intense coconut flavor of the cheesecake. In a high-powered blender, combine the grated fresh coconut with the scalded heavy whipping cream. Process the mixture until the coconut is finely shredded and the cream is infused with its flavor. This will take about 4 minutes. Set the coconut-infused cream aside to cool completely. Cooling prevents the hot cream from potentially cooking the eggs in the next steps.
Step 2: Prepare the Chocolate Macaroon Crust:
Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Lightly coat a 9-inch glass pie plate with nonstick cooking spray. This will prevent the crust from sticking and ensure easy removal after baking.
In a medium bowl, combine the melted semisweet chocolate, softened butter, sugar, shredded unsweetened coconut, and a pinch of coarse salt. Using your hands, mix the ingredients together until they are thoroughly combined. The mixture should resemble a moist, crumbly dough. The salt will enhance the sweetness and bring out the chocolate flavor.
Press the chocolate macaroon mixture into the bottom and up the sides of the prepared pie plate. Ensure that the crust is evenly distributed and firmly pressed to create a solid base for the cheesecake filling.
Step 3: Bake the Crust:
Place the pie plate with the chocolate macaroon crust in the preheated oven and bake for approximately 20 minutes, or until the crust is firm but not yet browned. Keep a close eye on the crust to prevent it from burning. Remove the crust from the oven and transfer it to a wire rack to cool completely. The crust can be made up to 2 days ahead of time and refrigerated, covered with plastic wrap, until ready to use.
Step 4: Make the Coconut Cream Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy. This step is crucial to achieving a smooth, lump-free cheesecake filling.
One at a time, add the 4 large eggs and 2 egg yolks to the cream cheese mixture, beating well after each addition. Be careful not to overbeat the eggs, as this can incorporate too much air into the filling and cause it to crack during baking.
Add the cooled coconut-infused cream, coconut liqueur, fresh lemon juice, vanilla extract, and almond extract to the cream cheese mixture. Beat until well combined. The lemon juice adds a touch of acidity to balance the sweetness of the cheesecake, while the vanilla and almond extracts enhance the overall flavor profile.
Gently fold in the low-fat sour cream and cream of coconut until just combined. Do not overmix. Overmixing can result in a dense cheesecake.
Step 5: Bake the Cheesecake:
Pour the coconut cream cheesecake filling into the cooled chocolate macaroon crust. Spread the filling evenly.
Bake in the preheated oven for 55-65 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. A slight jiggle in the center is normal and indicates that the cheesecake is properly cooked.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps to prevent the cheesecake from cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
COOKING Rating
Intermediate. This recipe requires attention to detail and precise measurements, but the steps are straightforward.
Why You Will Love This Recipe
This Coconut Cream Cheesecake Copycat recipe is a winner for several reasons:
- Authentic Taste: This recipe closely replicates the flavor profile of the Cheesecake Factory’s famous Coconut Cream Cheesecake, allowing you to enjoy a restaurant-quality dessert in the comfort of your own home.
- Delicious Combination of Flavors and Textures: The creamy coconut filling, the crunchy chocolate macaroon crust, and the toasted coconut flakes create a delightful sensory experience.
- Impressive Presentation: This cheesecake is visually appealing and makes a stunning centerpiece for any occasion.
- Make-Ahead Friendly: The crust can be prepared in advance, and the cheesecake needs to chill for several hours, making it a convenient dessert for entertaining.
- Customizable: You can adjust the amount of coconut liqueur to your preference or add other flavorings, such as lime zest or a pinch of nutmeg.
Serving Suggestions:
- Serve chilled, garnished with toasted coconut flakes and chocolate shavings.
- Add a dollop of whipped cream for extra indulgence.
- Pair with fresh berries for a refreshing contrast.
- Serve with a scoop of coconut ice cream or sorbet.
- Enjoy with a cup of coffee or tea.
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the cream cheese is fully softened before mixing to prevent lumps.
- Don’t overbeat the eggs, as this can cause the cheesecake to crack.
- Cool the cheesecake gradually to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, for the best flavor and texture.
- If the crust starts to brown too quickly while baking, cover it loosely with aluminum foil.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
Prep Time: 45 minutes Cook Time: 65 minutes Total Time: 5 hours (including chilling time)
Nutritional Information: (per serving, approximate) Note: Nutritional information can vary based on specific ingredient brands and portion sizes.
Calories: 600-700 Protein: 10g Sodium: 200mg
Conclusion
This Cheesecake Factory Coconut Cream Cheesecake Copycat recipe is a delicious and rewarding baking project. With its creamy coconut filling, crunchy chocolate macaroon crust, and tropical flavors, this cheesecake is sure to impress your family and friends. So, gather your ingredients, follow the steps, and prepare to enjoy a slice of paradise!
5 Questions and Answers About This Recipe
Q1: Can I use pre-shredded coconut instead of fresh coconut for the filling?
A: While fresh coconut provides the most authentic and intense coconut flavor, you can use unsweetened shredded coconut as a substitute. However, be sure to soak the shredded coconut in the scalded cream for at least 30 minutes to allow it to soften and absorb the flavor.
Q2: What can I use if I don’t have coconut liqueur?
A: If you don’t have coconut liqueur, you can substitute it with coconut extract. Start with 1/2 teaspoon of coconut extract and add more to taste. You can also use rum extract for a slightly different but equally delicious flavor.
Q3: Can I make this cheesecake gluten-free?
A: To make this cheesecake gluten-free, you’ll need to substitute the chocolate macaroon crust with a gluten-free version. You can find gluten-free macaroon crust recipes online or use a store-bought gluten-free graham cracker crust instead.
Q4: How do I prevent my cheesecake from cracking?
A: Cracking can be minimized by following a few key steps:
- Don’t overbeat the eggs.
- Cool the cheesecake gradually in the oven with the door slightly ajar.
- Avoid sudden temperature changes.
- Ensure the cream cheese is at room temperature before mixing.
Q5: How long will this cheesecake last in the refrigerator?
A: This cheesecake will last in the refrigerator for up to 5 days, covered tightly with plastic wrap. For best results, consume it within 3 days. You can also freeze the cheesecake for up to 2 months. Thaw it overnight in the refrigerator before serving.
