Coconut And Strawberry Cheesecake

Since its inception as an offering to Roma gods, this creamy classic has taken many forms. Here, Sophia Young takes cheesecake one step closer to heaven.

The ingredient of Coconut And Strawberry Cheesecake

• 300g 4 cups shredded coconut
• 460g caster sugar
• 3 imperial mandarins zested juiced
• 2 egg whites
• 60g butter melted
• 500g full fat cream cheese at room temperature
• 500g full fat fresh ricotta
• 280g 1 cup tamar valley greek style yoghurt
• 1 tablespoon plain flour
• 1 teaspoon vanilla extract
• 5 eggs
• 750g strawberries hulled

The Instruction of coconut and strawberry cheesecake

• preheat oven to 180c grease pan with oil or cooking spray then line base with baking paper to make coconut shell place coconut 110g 1 2 cup sugar two thirds of the zest egg whites and butter in a bowl using your fingertips rub mixture until coconut is evenly damp tip into prepared pan using damp hands press mixture very firmly up sides to rim and evenly over base
• tear off enough foil to cover top of pan cut a large hole in centre of foil then place over crust this protects rim from overbrowning while allowing base and side to brown bake on bottom shelf of oven for 20 minutes or until golden cool reduce oven to 150c
• meanwhile to make filling process cream cheese ricotta yoghurt and flour in a food processor scraping down sides of bowl frequently for 2 minutes or until smooth add vanilla 275g 1 1 4 cups sugar and remaining zest and process just to combine add eggs one at time processing after each addition until just combined
• place cake pan on an oven tray pour filling into shell then bake for 1 hour and 25 minutes or until firm but centre is still wobbly when gently shaken turn off oven and cool cake completely in oven with oven door held ajar with a wooden spoon this prevents cake cracking cover with plastic wrap refrigerate for 4 hours or until chilled
• to make strawberry topping place mandarin juice and remaining 75g 1 3 cup sugar in a 26cm frying pan over medium heat stir until combined then simmer for 3 minutes or until a pale golden caramel add strawberries turn to coat then cook turning for 3 minutes or until juices are released strain liquid into a food processor add 1 cup strawberries then process to a puree cover and refrigerate puree and whole strawberries separately until needed
• run a knife around inside of pan release cheesecake then transfer to a platter spoon over a little puree then top with a few strawberries stir remaining puree into strawberries and serve with cheesecake

Nutritions of Coconut And Strawberry Cheesecake

calories: 761 215 calories
calories: 49 grams fat
calories: 34 grams saturated fat
calories: 60 grams carbohydrates
calories: 59 grams sugar
calories: n a
calories: 18 grams protein
calories: 194 milligrams cholesterol
calories: 339 84 milligrams sodium
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calories: nutritioninformation