Easy Coconut Cheesecake Recipe | Best Coconut Dessert Recipe (2024)

FAQs

Can coconut cream be used instead of coconut milk? ›

Can You Replace Coconut Cream with Coconut Milk? The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

Here's why: Cheesecakes Are Egg-Heavy: Eggs need a moist and humid environment to properly rise and avoid drying out or burning. Prevent Cracks in the Surface: The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.

A bit of alcohol or acid can help set your cheesecake a bit firmer, as well as making sure that you use full fat cream cheese (the cheaper stuff can be a bit looser than something like philly too) as well as double cream which you whip quite firm.

This short stint in the oven helps solidify your cheesecake crust and closes off the top. This small amount of bake time also protects the base layer from becoming saturated from the raw cheesecake filling before and during the baking process.

Both coconut cream and coconut milk are made by combining coconut meat with water. Coconut cream uses a higher ratio of the flesh and has more fat. You'll find coconut cream is used frequently in dessert recipes but can be subbed for coconut milk if you're looking for an extra thick curry sauce.

The most trusted how-to site on the internet. Use a ratio of 1 tablespoon (14.77 mL) of water to 3 tablespoons (42.52 grams) of coconut cream for 1 serving of coconut milk. If you'd like to make more servings of coconut milk, stick to this ratio as a guide!

But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Using an oven bag:

The oven bag technique requires using a turkey-size plastic bag. These can be found in the plastic bag section of the grocery store. First, wrap the springform pan in foil, and then place the foil-wrapped pan inside the plastic bag before you pour in the cheesecake batter.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Why put cornstarch in cheesecake? ›

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Another common mistake is not pre-baking the crust. Before you add your batter, it's important that your crust has a short 8-10 minute visit in the oven at 375 degrees F (190 degrees C). This sets and seals the crust to prepare it for the wet batter. Make sure it's completely cooled before adding the batter.

The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

To get it to the texture of canned coconut cream, whisk it with a teaspoon or two of the coconut water until smooth. To make coconut milk out of coconut cream: Mix 3 tablespoons coconut cream into 1 tablespoon water to make about ¼ cup coconut milk.

The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons "low-fat coconut cream substitute" plus hot water or warm low-fat milk to equal 1 cup.

Coconut cream can be used to make all kinds of delicious coffee creamers, ice creams, or blended drinks.