This coconut cheesecake is for coconut lovers, as nicely as cheesecake fans. The low carb cheesecake is so pale and fluffy which you simply may well discover it difficult to devour simply one piece.
The mystery to baking such a pale and creamy cheesecake is that I bake this in a tin of water. Although this might take a whereas it's price the wait. After baking this coconut cheesecake this way, you may well desire to soar experimenting with different flavours. I actually have a lemon cheesecake baked this method which desires a revisit!
The coconut flavour isn't too intense, but has a gentle trace of coconut. I decorated mine with toasted coconut flakes to provide it an more layer of coconut flavour but it’s as much as you the way you serve it.
When the coconut cheesecake is baked and fairly agency to the touch, I cool mine within the oven with the door fairly open as to keep away from cracking. Then the toughest edge is cooling it overnight within the fridge earlier than you'll be able to tuck in! Although I guess you might sit back it within the fridge for a couple of hours earlier than attacking the cheesecake with a fork. I was erring on warning to guarantee that it was chilled thoroughly.
For this coconut cheesecake I baked it in an 8-inch brownie tin purely simply due to the fact I needed cheesecake squares. The recipe would work simply as nicely in a round spring type tin and perhaps simpler to ease out of the tin. I will admit that there was a little bit of swearing as I cut the cheesecake into squares and eased them out onto the plate. It’s why there will now not be 9 squares at the plate, but that’s simply among us. Once I decorated them, I was comfortable with the result.
The Chief Taster declared this one in every of the greatest cheesecakes he had eaten for a while. I typically assume he says that simply to spur me on to make one other cheesecake in a festival towards myself. However, the coconut cheesecake bars saw a bloodbath that night, with now not many making it to breakfast the subsequent morning. Once you style the light, creamy cheesecake you may well realize why!
Coconut Cheesecake Bars A pale and creamy cheesecake baked in a pan of water. 5 from 2 votes Print Pin Rate Course: Cheesecake, Desserts Cuisine: American Keyword: Cheesecake recipe, household pleasant recipe, Keto Desserts Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Chilling Time: four hours Total Time: 1 hour 40 minutes Servings: 9 SquaresCalories: 369kcalAuthor: Angela Coleby
Ingredients BASE 1.25 cups Almond flour 1/4 cups Coconut flour 3 tablespoons Erythritol or low carb sweetener 5 tablespoons Butter, melted unsalted 1/4 teaspoon Salt CHEESECAKE 16 oz Cream cheese softened 3/4 cup Erythritol or low carb sweetener 1 tablespoon Vanilla extract 1/2 teaspoon Salt 3 Eggs 1 cup Coconut cream 1/2 cup Cream Whipping/Heavy US Customary - Metric
Instructions BASE Preheat the oven to 180C/350F degrees. Cover the backside of an 8- inch cake tin with silver foil, guaranteeing that it comes as much as the facets too. You don’t desire any water to get into the tin when baking it! (I used a sq. tin but you might use a round one). In a bowl, blend the almond flour, coconut flour, butter, erythritol and salt collectively till blended. Almost like breadcrumbs. Press this combination down into the cake tin. Smooth out calmly and bake for 15-20 minutes till golden. Cool and region within the fridge.