Calling all creative cooks! Cheesecake help!

Dace

Revolution in Progress
Joined
Aug 3, 2008
Messages
6,893
Reaction score
5
Points
203
Location
Southern California
Ooooooo...Malibu YUMMY!

Yeah, I was trying to avoid the artificial stuff....but I will have coconut in the crust, coconut milk in the cheesecake and flaked coconut on top....do you guys really think it won't have enough coconut flavor?

I hate to buy the rum, cuz then I'll just drink it! :drool

How about a rum sour cream topping? Dang it here I go with the rum.

I am actually not going to bake it until tomorrow, so any and all suggestions are welcome!
 

miss_thenorth

Frugal Homesteader
Joined
Jul 12, 2008
Messages
4,668
Reaction score
8
Points
220
Location
SW Ontario, CANADA
Not sure about the coconut milk. Are you gonna toast the coconut that is going on top? cuz i think that would be better. Also, as far as the flavour of the actual cheese cake part, I think with all the other coconut on top and bottom, having the cake part just creamy would blend itself nicely for the taste burst on top.

Where's wifey when you need her? Whe could help you with the sweetening part.
 

DrakeMaiden

Sourdough Slave
Joined
Oct 30, 2008
Messages
2,421
Reaction score
6
Points
148
Hee hee hee . . . why do you think I was hiding under the chair? It may be ok without the extra flavor boost, but I would guess it would be more strongly flavored if you threw a little rum in. The alcohol will just burn off in the oven and leave the flavor behind. Up to you and whether or not you trust having the bottle in the house! :) You could always try it without and if you don't think it is strong enough, you could try it with the rum next time.
 

Ldychef2k

Survival Chef
Joined
Jul 21, 2009
Messages
1,717
Reaction score
1
Points
113
You've got macadamia nuts in the crust, as well as coconut. Coconut on top. I don't think you need coconut in the cheesecake. I would either leave it plain or add minced crystallized ginver. Or I would puree a mango or something like that for a sauce to drizzle over it before adding the toasted coconut.
 

Ldychef2k

Survival Chef
Joined
Jul 21, 2009
Messages
1,717
Reaction score
1
Points
113
Some liquor stores have the tiny bottles, just a couple of tablespoons.
 

Dace

Revolution in Progress
Joined
Aug 3, 2008
Messages
6,893
Reaction score
5
Points
203
Location
Southern California
DrakeMaiden said:
Ldychef2k said:
Some liquor stores have the tiny bottles, just a couple of tablespoons.

ENABLER!!!
:lol:
Hahahahaha! That is great...LDY you are brilliant!

I definitely do not trust myself with a big old bottle of malibu in the house!

Wifey already gave me a recipe, but I am going to use honey....not totally low carb, but low enough that we won't feel too guilty indulging.

I like the mango sauce on top...but that will really add to the sugar content I think. Gonna have to think on that one.
 

Javamama

Almost Self-Reliant
Joined
May 28, 2009
Messages
3,159
Reaction score
0
Points
154
Location
USA
Darnit you guys are putting all kinds of delicious ideas in my head! I already have an almond cheesecake with strawberry rhubarb topping in the freezer and I'm making a fruits of the forest pie tomorrow. Now Im'm thinking about coconut flavored stuff!

Side note - have you ever tried the vodka pie crust recipe from America's Test Kitchen? It is great! I suck at regular pie crust. Just cannot do it for the life of me. But this vodka crust - :thumbsup And I use vanilla vodka for an extra special touch.

Recipe

Foolproof Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
 

Latest posts

Top