Page 202 - UMass2018_CookBook

Ingredients
Makes 1 (9-inch) cheesecake
FOR THE CRUST:
6 tablespoons unsalted butter, melted
3⁄4 cup graham cracker crumbs
1⁄2 cup shredded coconut, toasted and cooled
1⁄4 cup granulated sugar
FOR THE FILLING:
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
3 tablespoons cornstarch 4 large eggs
1 cup canned sweetened cream of coconut
1⁄4 cup coconut rum
FOR THE TOPPING:
1⁄4 cup seedless raspberry jam
2 tablespoons water Raspberries, for garnish White chocolate, for garnish
Raspberry Coconut Cheesecake
Du Plessis Family, Abington, MA
“This is a very popular choice for birthday cakes in our house!” — Anne Griggs
Preparation
1. Preheat oven to 350°F. Brush a 9-inch- diameter, 2-inch-high springform pan with 1 tablespoon of the melted butter.
2. To make the crust, place the graham cracker crumbs, coconut, sugar and remain- ing 5 tablespoons butter in a medium bowl; mix until well blended. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set on a wire rack to cool. Lower the oven temperature to 300°F.
4. To make the filling, place the cream cheese, sugar, butter and cornstarch in a large bowl. Using a handheld mixer fitted with the beater attachment, beat the mixture until smooth. Beat in the eggs, one at a time. Beat in the cream of coconut and rum.
5. Pour the batter onto the crust. Bake the cheesecake until pale brown on top and just set in the center, about 1 hour 30 minutes. Turn off the oven and leave the cheesecake inside for 1 hour.
190 | TASTE OF HOME