Sunday, May 1, 2011
HCB Free Choice: Coconut Cheesecake
I made this cake back in February and have been "saving" it for a free choice.
In keeping with tradition, I feel compelled to do complicated math with this recipe, so I made 1/4 recipe, which means I need 30 grams of vanilla wafers. Not feeling like I want to buy a whole pack of wafers to use only 30 grams of it, I opted to use my stash of Rose's sugar cookies that's in the freezer.
For 1/4 recipe I used 4 sugar cookies (about 1 1/2 inch x 3 inch). I wish I had taken a picture of the sugar cookies (it was 4 bunnies), but I forgot.
Mashed the cookies, mixed them with melted butter. I skipped the flaked coconut.
For the filling, it calls for cream of coconut. I had bought a can of it at the liquor store. It took several trips to 4 different stores until I found one. When I got home, I look at the ingredients, and found several items that are questionable. Generally if I can't pronounce the ingredients I don't buy the product. And generally I checked it at the store. But I was so excited to have found cream of coconut that I skipped this habit. So instead of using the cream of coconut (it's still in the pantry today next to a bottle of dark rum), I used leftover coconut milk from the Heavenly Coconut Seduction Cake that I made the week before. (In case you are all wondering, the leftover coconut milk still smells good and tasted good after a week.)
From making the Heavenly Coconut Seduction Cake the week before, I knew that I couldn't just substituted the cream of coconut with coconut milk. Cream of coconut contains sugar, whereas coconut milk doesn't, so if using the coconut milk the sugar amount needs to be increased. Not sure what to do, I thought to have a look at the other cheesecakes in the book. The ginger cheesecake served the same number of people (10-12), and used the same amount of cream cheese. All the other variable are different (amount of eggs and sour cream) but if I look at the other cheesecakes the variable are even more different. I then decided to follow the sugar amount of the ginger cheesecake. But, hang on a minute, the sugar amount is the same. I looked at the other recipes, and the sugar amount is somewhat comparable. Not sure what to do, I decided to add 10 grams of sugar.
Aside from the drama of coconut milk and confusion of sugar amount, the cheesecake is easy to put together.
I used my mini heart silicone mold (Wilton) and I think 1/4 recipe yield 6 cheesecake. I don't remember for sure as I forgot to take notes (I know... bad! bad!)
Though I am not a big fan of cheesecake or coconut dessert, after 2 weeks of eating coconut dessert in a row, it is growing on me! This cheesecake is really good. It is not too sweet, just enough for my taste (so I'm glad I didn't add too much sugar). The texture is great, just like a cheesecake is supposed to be. Hubby loves it. He loves coconut dessert, so he's in dessert heaven for a couple of days.