COCONUT CRUST FOR CHEESECAKE RECIPES

Name: New York Cheesecake with Shortbread Crust
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Yield: 16 servings.
Ingredients: 1 cup all-purpose flour; 1/4 cup sugar; 1 teaspoon grated lemon zest; 1/2 cup cold butter, cubed; 2 large egg yolks, room temperature; 1 teaspoon vanilla extract; FILLING:; 5 packages (8 ounces each) cream cheese, softened; 1-3/4 cups sugar; 1/2 cup heavy whipping cream; 3 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 2 teaspoons lemon juice; 1-1/2 teaspoons grated lemon zest; 5 large eggs, room temperature, lightly beaten; 2 large egg yolks, room temperature; TRIPLE BERRY SAUCE:; 1-1/4 cups sugar; 1/4 cup cornstarch; 2 cups cranberry juice; 1 teaspoon lemon juice; 2 cups fresh or frozen unsweetened raspberries, divided; 1 tablespoon butter; 1 cup fresh or frozen blueberries; 1 cup fresh or frozen blackberries or boysenberries

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST RECIPE: HOW …

New York Cheesecake with Shortbread Crust Recipe: How … image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. —Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories Desserts

Total Time 02 hours 20 minutes

Prep Time 50 minutes

Cook Time 01 hours 30 minutes

Yield 16 servings.

Number Of Ingredients 25

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks, room temperature
1 teaspoon vanilla extract
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
TRIPLE BERRY SAUCE:
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Nutrition Facts : Calories 494 calories, FatContent 36g fat (21g saturated fat), CholesterolContent 200mg cholesterol, SodiumContent 295mg sodium, CarbohydrateContent 37g carbohydrate (28g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST RECIPE: HOW …

New York Cheesecake with Shortbread Crust Recipe: How … image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. —Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories Desserts

Total Time 02 hours 20 minutes

Prep Time 50 minutes

Cook Time 01 hours 30 minutes

Yield 16 servings.

Number Of Ingredients 25

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks, room temperature
1 teaspoon vanilla extract
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
TRIPLE BERRY SAUCE:
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

More about "coconut crust for cheesecake recipes"

BEST COCONUT CHEESECAKE RECIPE - HOW TO MAKE COCONU…

Looking for a coconut dessert recipe? This Coconut Cheesecake from Delish.com is the best.
From delish.com
Reviews 5
Total Time 7 hours 25 minutes
Category Easter, dessert
Cuisine American

Make the crust: Butter a 9" springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil, then set a rack in middle of oven and preheat to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add salt and sugar and pulse to combine. Transfer to medium bowl, add butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up sides of springform pan, then freeze for 10 minutes. Place pan on baking sheet and bake crust for 10 minutes. Set on a rack to cool, and reduce oven temperature to 325°. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds, then add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add coconut milk and sour cream and beat on low until fully incorporated and completely smooth, 1 minute. Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to brown and crack, about 1 hour 30 minutes. Turn off oven, prop door open with wooden spoon and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate, 4 hours, or up to overnight. When ready to serve, make frosting: Beat cream cheese, butter, and coconut milk until combined. Slowly add powdered sugar and toasted coconut until creamy. Frost cheesecake and top all over with toasted coconut.

See details

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST RECIPE: HOW …

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. —Karen Nielson, St. George, Utah
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 20 minutes
Category Desserts
Calories 494 calories per serving

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

See details

BEST COCONUT CHEESECAKE RECIPE - HOW TO MAKE COCONU…

Make the crust: Butter a 9" springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil, then set a rack in middle of oven and preheat to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add salt and sugar and pulse to combine. Transfer to medium bowl, add butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up sides of springform pan, then freeze for 10 minutes. Place pan on baking sheet and bake crust for 10 minutes. Set on a rack to cool, and reduce oven temperature to 325°. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds, then add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add coconut milk and sour cream and beat on low until fully incorporated and completely smooth, 1 minute. Pour cheesecake batter into cooled crust and smooth top, then place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to brown and crack, about 1 hour 30 minutes. Turn off oven, prop door open with wooden spoon and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate, 4 hours, or up to overnight. When ready to serve, make frosting: Beat cream cheese, butter, and coconut milk until combined. Slowly add powdered sugar and toasted coconut until creamy. Frost cheesecake and top all over with toasted coconut.

See details

EASY KETO PIE CRUST (NUT FREE)

From sugarfreemom.com
Reviews 3.3
Total Time 20 minutes
Calories 129 kcal per serving

Once cooled out of the oven, add your filling.

See details

PEANUT BUTTER CHEESECAKE RECIPE: HOW TO MAKE IT

The first time I served this peanut butter cheesecake recipe, my friends all went wild over it. They were surprised when I told them the crust is made of pretzels. The pairing of sweet and salty, creamy and crunchy, plus peanut butter and chocolate, left everyone asking for another slice. —Lois Brooks, Newark, Delaware
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Desserts
Calories 539 calories per serving

In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on)., For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

See details

IMPOSSIBLY EASY FRENCH APPLE DESSERT SQUARES RECIPE ...

Impossibly Easy French Apple Pie lovers! Here's a double-the-goodness recipe that will serve 15.
From bettycrocker.com
Reviews 4
Total Time 1 hours 50 minutes
Cuisine French
Calories 290 per serving

Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.

See details

10 BEST CHEESECAKE WITH GRAHAM CRACKER CRUST RECIPE…

Feb 03, 2022 · Lime Cheesecake Bars with a Coconut Graham Cracker Crust Like Mother Like Daughter vanilla extract, flour, graham cracker, toasted coconut, Neufchatel cream cheese and 5 more No Bake Pumpkin Cheesecake With Toasted Pecan Graham Cracker Crust …
From yummly.com

See details

COCONUT PIE RECIPES | ALLRECIPES

Rich lobster is the star of these recipes that serve two. They range from succulent Champagne-basted tails to hearty grilled rock lobster. Whether you serve these lobster recipes for a …
From allrecipes.com

See details

CHRISTMAS CHEESECAKE RECIPES THAT WILL BECOME YOUR NEW ...

Plus, with festive Christmas cheesecake recipes like Chocolate-Peppermint Cheesecake, Gingerbread Cheesecake, and Red Velvet Cheesecake, your menu will stay holly jolly. Fresh winter citrus recipes like our Italian Ricotta Cheesecake and Grapefruit Cheesecake …
From southernliving.com

See details

LOW CARB CHEESECAKE RECIPE - SUGAR-FREE KETO CHEESECAKE

Mar 04, 2017 · Coconut flour cheesecake crust – You can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. If you want to use coconut flour, make the crust in the same ratios as the recipe for cheesecake …
From wholesomeyum.com

See details

COCONUT CREAM PIE RECIPE | ALLRECIPES

I melted 1/2 cup chocolate chips in a double broiler on low and then poured the chocolate on the crust before I put the coconut batter in, it come out fantastic. Be sure to either use a pasrty brush or spoon to evenly spread the chocolate on the crust…
From allrecipes.com

See details

10 BEST PHILADELPHIA LEMON CHEESECAKE NO BAKE RECIPES …

Feb 03, 2022 · coconut flour, lemon juice, egg white, almond meal, vanilla, egg and 4 more Cool Lemon Cheesecake AllRecipes cream cheese, honey, light cherry pie filling, low fat cottage …
From yummly.com

See details

10 BEST CHEESECAKE WITH GRAHAM CRACKER CRUST RECIPE…

See details

FAVORITE COCONUT DESSERT RECIPES | ALLRECIPES

Nov 11, 2021 · Recipe contributor Alberta Rose says, "This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake.
From allrecipes.com

See details

60 COCONUT RECIPES TO SATISFY YOUR SWEET TOOTH

Apr 29, 2019 · My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut …
From tasteofhome.com

See details

CHEESECAKE RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD

Dec 19, 2021 · Cheesecake recipes. A timeless dessert loved by all, a cheesecake makes the perfect finish to any meal. Dec 19, 2021 1:00pm ... Pineapple and coconut cheesecakes. 13 / 0. Mint chocolate truffle cheesecakes. 14 / 0. Baklava cheesecake. ... this black forest cheesecake is stuffed with juicy cherries and comes with a beautiful chocolate crust …
From womensweeklyfood.com.au

See details

10 BEST CHEESECAKE WITH GRAHAM CRACKER CRUST RECIPE…

See details

COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE

May 20, 2018 · How To Make Pie Crust With Coconut Flour. The key to making a butter-y pie crust with coconut flour is – surprise! – to use lots of butter. Cold butter. Fat is key for keeping coconut flour for getting dry (much like my coconut flour pancakes). To mix the coconut flour pie crust …
From wholesomeyum.com

See details

FAVORITE COCONUT DESSERT RECIPES | ALLRECIPES

See details

THE 16 BEST KETO CHEESECAKE RECIPES (IN 2022) – DITCH THE ...

May 12, 2021 · The best way to make a keto-friendly cheesecake crust is with a low-carb flour such as either almond flour or coconut flour. The ideas on this list use these low-carb flours in ingenious ways. Trust me, you'll never miss the graham cracker crust!
From ditchthecarbs.com

See details

THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES

Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com

See details

COCONUT CREAM PIE RECIPE | ALLRECIPES

See details

10 BEST NO BAKE CHEESECAKE FILLING RECIPES | YUMMLY

Feb 04, 2022 · Chocolate Pie Crust with a Peach Filling Le ricette di Micol almond flour, salted butter, powdered sugar, egg, flour, granulated sugar and 3 more Poppy Seed Cake with Passionfruit Jam Filling …
From yummly.com

See details

HOMEMADE IN THE KITCHEN - SMALL BATCH RECIPES AND RECIP…

When you're craving pie for two, bake up this buttery, flaky Small Pie Crust for a 6 inch pie pan. Made with both butter and shortening, this is the only pie dough recipe you'll need for small batch ...
From chocolatemoosey.com

See details