Monday, September 16, 2013

A Floral Cheesecake


My friend Keri has been chronicling her adventures in baking over at  http://bakewithkeri.tumblr.com/. Like most websites, I don't have ready access to it, and after hearing about her rose and coconut cheesecake from her flatmate, and my grandfather teasing me to make something else after making a coconut and chocolate cake for my aunt's birthday (recipe also courtesy of Keri), I figured I'd asked her for the recipe and give it a try. 

And then couldn't find half the things necessary. However, I didn't actually look very hard for them. But I made some substitutions (visible below) and ended up with a tasty cheesecake. It definitely didn't turn out as pretty as Keri's, and may or may not have been as heavenly, but it's definitely simple enough and tasty enough to garner making again. 

I also used just a bowl, wooden spoon, and whisk to make this and found that to be fine, but I left Keri's directions for beating the cheese in place. 



Rose and Coconut Cheese Cake

Base Ingredients 
- 220 g biscuits (I used coconut ones)
- 50 g shredded coconut
- 100 g butter, melted

Directions
1) Break up biscuits somehow. Either use the double baggied and rolling pin method, or, my preferred method: a deep bowl and a meat mallet.
2) Mix  coconut and melted butter into biscuit crumbs. 
3) Press into bottom and 3 cm up sides of a greased 23 cm spring pan. Leave in the fridge for 30 minutes
to set.

Filling Ingredients 
- 500 g cream cheese
- 200 ml coconut milk (from a can)
- 2 Tablespoons sugar
- 2 eggs
- 3 Tablespoons rosewater (adjust to taste)

Directions 
1) Preheat the oven to 170 C (325 F). 
2) Beat the cream cheese with an electric
beater. Add the coconut milk in two lots of 100 ml and beat
well to get rid of any lumps. Best in the sugar, followed by the eggs one at a time. 
Stir in the rosewater. 
3) Pour filling mixture into prepared base. Bake for 45 minutes at 325F, or until it isn't jiggly. After which, turn off the oven and leave cake in for an additional hour.
4) Let cheesecake cool on the counter for 30
minutes or until it's cool enough to place in fridge. Chill 4 hour or overnight.
5) Run knife around edge before releasing from pan. 

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