Calling all creative cooks! Cheesecake help!

[Dace]

Ok, I want to make a lower carb cheese cake. I think I found a somewhat workable crust which will include macadamia nuts (ground) unsweetened coconut, coconut oil and a little GF flour (thinking pizza crust mix rather than several flours and guar gum)

Crust done.

Now I need the filling.

I have cream cheese, eggs and coconut milk....which I have never used. Not sure if it is sweet, till I open it, so prolly need a little honey too. I need some ratios here...how much of the coconut milk can I use (to flavor it) and still have it firm up?

Also going to top the beast with shredded coconut. YUM! (I HOPE)

 

[TanksHill]

I ave no idea. Can you take a normal recipe and just do substitutions or are you creating a whole new beast?





edited to say... I found this. Perhaps honey instead of the syrup.

http://www.fitnessandfreebies.com/lc/sweets/recipe44.html

 

[DrakeMaiden]

Are you trying to flavor the cheesecake with the coconut milk? I don't think it alone will have enough flavor to taste coconutty. coconutty! Maybe if you toasted coconut and added that too?

I don't make cheesecake often enough to remember what all goes in it usually. :/

You would probably need some sweetener, but not as much as you would if you were using regular milk (is that usually in cheesecake?).

 

[Ldychef2k]

I would probably soften the cream chesse for a few hours to room temperature, and then in the mixer add the eggs. I use one egg per package of cream cheese. I add one can of sweetened condensed milk and melted white chocolate, then a cup of sour cream. No other liquid. You will have coconut milk, which is a lot thinner than the SCM, so you won't get any flavor from it. If there is anything you can substitute, maybe honey?, then just mix it in until the batter is about the consistency of heavy cake batter. It ought to set up if you have the right number of eggs.

Good luck, and you are making me huncry !

 

[Dace]

OK so here is a basic recipe:

2 1/2 pounds cream cheese, softened
1 1/2 cups sugar -Sub in honey to taste
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour - Sub in GF pizza flour mix
5 eggs
2 egg yolks
1/2 cup sour cream - Sub in coconut milk??

What do you think? Maybe I need to leave out the vanilla so it is not too liquidy?


And yeah, DM...going for a coconutty flavor!

 

[Dace]

I would probably soften the cream chesse for a few hours to room temperature, and then in the mixer add the eggs. I use one egg per package of cream cheese. I add one can of sweetened condensed milk and melted white chocolate, then a cup of sour cream. No other liquid. You will have coconut milk, which is a lot thinner than the SCM, so you won't get any flavor from it. If there is anything you can substitute, maybe honey?, then just mix it in until the batter is about the consistency of heavy cake batter. It ought to set up if you have the right number of eggs.

Good luck, and you are making me huncry !

So do you think sour cream AND the coconut milk? I wish I would have gotten coconut cream...hmmm, gonna go check the pantry!

 

[DrakeMaiden]

Reduce your coconut milk until it is about the consistency of sour cream.

 

[Dace]

Reduce your coconut milk until it is about the consistency of sour cream.

 

[Javamama]

Good idea to reduce the coconut milk. My recipe doesn't have any liquid in it - just cream cheese, eggs, sugar, and flavoring - I use almond extract usually.
It's probably a bit late, but coconut extract would would give more flavor than the milk.
Sounds like a great cheesecake in the making Dace!

 

[DrakeMaiden]

I also thought about coconut extract, but I don't use it because I try to avoid artificial flavors, but you could always spice it up with something like coconut rum.