Orange Coconut Cheesecake Recipes

COCONUT-LIME CHEESECAKE WITH MANGO COULIS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
• Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
• Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
• Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
• Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
• Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

ORANGE COCONUT CHEESECAKE

Steps:

• Preheat oven to 450. Unfold pie crust as pkg. label directs. Press out fold lines. Patch any cracks. Sprinkle crust with flour and roll to a 12 inch circle. Invert piecrust into a 9 to 10 inch fluted cake pan with removable bottom 9or a 9 inch pie plate) pressing crust against bottom and side of pan. (or in pie plate, fold crust edge under to make a 1/2 inch high rim, and crimp decoratively). Pout on cookie sheet. Bake 7 minutes or just til crust begins to brown.
• Meanwhile, grate 1 tsp. peel from orange. Reserve orange for garnish. In bowl, with mixer at medium speed, beat cream cheese and ricotta til smooth. Beat in cream of coconut and orange peel.
• Add eggs, 1 at a time, beating just til they are mixed. Remove cookie sheet with crust from oven and reduce oven temperature to 350. Pour cheese filling into crust; carefully return to oven. Bake 50 minutes til cheesecake is puffed and center is set but still soft (if needed, cover loosely with foil after 30 minutes to prevent over browning. Cool cheesecake on wire rack. Refrigerate at least 1 hour. Before serving, with sharp knife, cut off and discard all remaining peel and white part from reserved orange. Carefully cut along each membrane to remove orange sections Remove side of pan from cheesecake. Put cake on serving plate. Sprinkle coconut evenly over top. Garnish with orange sections. 360 calories per serving. Note: To toast coconut, heat in heavy skillet, stirring frequently til lightly browned. Or toast on baking sheet in 350 oven, stirring occasionally about 15 minutes or til coconut is lightly browned. Serves 10 My Old Recipes