Wednesday, August 21, 2013

Coconut Cream Cheesecake with Mixed Berry Topping

Confession: I ate two pieces of this cheesecake about eight hours apart during one night shift. Thank goodness for my coworkers who were there who kept me from eating more. It got rave reviews from everyone who ate it so it's definitely on my favorite dessert list.
This is a no-bake cheesecake recipe that is excellent. It's pretty quick to come together (minus the refrigeration time) with just food processing required and a little stove top time for the berry topping. If you're not a huge coconut fan (like me), don't worry, the coconut flavor is really subtle and lightens it up just a little.
The crust skips the processed graham crackers and goes with dried dates, almonds and butter. No sugar! WIN. It's also gluten free.
Here you see the processed roasted almonds, butter, dates and salt. Use your hands to press it in the bottom of a spring form pan. You could use a pie pan but it needs to have high sides because there is a lot of batter.
Now, I know this picture below is poor quality but I want to show you how I do the double broiler method of combining the gelatin and lemon juice. Over simmering water, you whisk the two until combined. 
The secret ingredient here is the coconut creme. I got mine at Trader Joe's. If your store doesn't have coconut creme you can buy two cans of regular coconut milk from the store, refrigerate before using then skim the cream off the top of the coconut milk (which solidifies when chilled).
The only sweetener used is this honey.
Here you have the honey, vanilla extract, seeds from vanilla bean, Greek yogurt and coconut creme.
And processed.
Now this goes back in the refrigerator overnight.
To make the topping, mix the ingredients, stir over medium heat until thickened. You could substitute the flour (just 1 tbsp) for something gluten free, like corn starch, for thickening. Then the whole recipe works for those of you not eating gluten.
I used a hand mixer to make the topping a little smooth. Refrigerate overnight, then the next day before serving warm it up a little then put it over the cheesecake.
The next time I make this I'm going to freeze it before eating a piece because I think it would be amazing. Enjoy!
Coconut Cream Cheesecake with Mixed Berry Topping
(from Bare Root)

For the crust: 
  • 2 cups almonds
  • 6 pitted, dried dates
  • 1 tsp sea salt
  • 1/4 cup melted butter
1) Roast almonds for 10 minutes at 425. Set aside to cool. Soak dates in water while almonds roast, then drain.

2) In bowl of food processor, combine almonds, dates, sea salt and melted butter for a few minutes. Press into the bottom of a 9-inch spring form pan. Refrigerate until cool.

For the filling:
  • 2 tsp unflavored gelatin
  • juice of 2 lemons
  • 2 cups full fat Greek yogurt
  • 1 can (15 oz) coconut creme
  • 2/3 cup honey
  • 1 tsp vanilla extract
  • 1 vanilla bean
  • 1/2 tsp salt
3) In a small heat proof bowl, combine gelatin and lemon juice. Place on top of a small pot of simmering water and whisk constantly until gelatin is dissolved. Set aside.

4) In a food processor, mix Greek yogurt, coconut creme, honey, vanilla extract, seeds from vanilla bean and salt for 1-2 minutes. With food processor running, drizzle in lemon and gelatin mixture. Process for 30 seconds. 

5) Pour cheesecake into pan with cooled crust and refrigerate overnight.

For the topping: 
  • 2 cups frozen mixed berries
  • juice and zest of 1 lemon
  • 1 tbsp honey
  • 1 tbsp flour
6) In small saucepan combine mixed berries, lemon juice and zest, honey and flour. Heat mixture over medium heat. stirring occasionally until mixture thickens, about 10-15 minutes. Blend using a hand mixer (or once cool pour into stand blender) until mostly smooth. Refrigerate overnight.

7) To assemble: bring fruit mixture to room temperature, or heat for 30 seconds in the microwave. Spread over cheesecake. Serve like this or put back in the refrigerator for another hour for a more solidified look. Remove side of pan, slice, serve and enjoy!

1 comment:

Sarah said...