Just the other day I made a gluten-free cheesecake with a coconut macaroon/meringue type crust.
It turned out great…except for a few cracks around the edges. Ugh.
Cracks in cheesecakes are a
result of too much air being whipped into the batter. To avoid it, all the
filling ingredients should be at room temperature. That includes the eggs and
sour cream (if using). The most important part though is the cream cheese; it has to be soft, very soft. If it’s not,
you’ll end up with a lumpy batter, and you will spend way too much time beating
it to get it all incorporated and smooth. Mix as little as possible, and use a
paddle attachment instead of a whisk if possible. Over-whipped cheesecake
batter usually will not affect the taste of the finished product. All it will
do is ruin the presentation, which can easily be solved with frosting or pie
Almost all cheesecake recipes
will call for a springform pan but using one is not totally necessary. A
regular 9 inch round cake pan will work just as well. Simply grease and dust
the pan with flour (or in this case, coconut flour) and line the bottom with
parchment paper. Once the cheesecake has chilled, invert it unto a sheet of
waxed paper and then flip it (carefully)
unto the serving plate. This method is especially helpful when making
cheesecakes that require a water bath since there is no way for the water to
seep in and ruin the cake.
This cheesecake was really
delicious and once decorated with a fluffy vanilla frosting and fresh sliced
strawberries it made a pretty presentation. The crust was great; I loved the
taste and texture of the coconut. It was not very sweet at all, so the frosting
was a nice accompaniment. The sugar used in this recipe is a whole brown sugar,
which is the “real” brown sugar. This sugar is not separated from the molasses
during the squeeze-drying process. The common “packy” brown sugar is simply
granulated white sugar with molasses added to make it brown.
So there’s our little “lesson” in
cheesecake making for today. :) I could go on and on, but I think this is long
enough for now. Now I just need to
learn to follow my own advice more closely…
Tropical Style Cheesecake
Macaroon Crust (plus cookies):
- 4 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon cream of tartar
- 1 1/4 cups organic whole
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 2 1/2 cup flaked, unsweetened
Preheat oven to 300 degrees F. Grease spring-form
pan with coconut oil and dust with coconut flour or line with wax paper or
In a medium bowl, beat egg whites, vanilla
extract, almond extract, and cream of tartar until soft peaks form. Gradually
beat in sugar and whip until stiff. Toss together coconut flour, salt, and
coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2
inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake
and make cookies (by heaping tablespoons) with the rest.
Bake 12-20 minutes, or until lightly browned.
(Allow cookies to cool on the baking sheet before removing.) Makes enough for 1
crust and 20 cookies.
- 5 (8 oz) packages cream
- 1 cup organic whole sugar
- 3 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple frozen
juice concentrate, thawed*
- 1 cup sour cream
- 4 eggs
Preheat oven to 325 degrees F.
Beat cream cheese, sugar, coconut flour and
vanilla in large bowl with electric mixer on medium speed until well blended.
Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a
time, mixing on low speed after each addition just until blended. Pour over
Bake for 1 hour and 10 minutes or until center is
almost set. Carefully run knife or metal spatula around rim of pan to loosen
cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top
with fresh sliced strawberries or canned cherry or blueberry pie filling. Store
in the refrigerator.
*Honey can be using in replace of the juice.
So what are your favorite cheesecake recipes? Worst disasters? Prettiest decoration? Enjoy everyone, and please feel free to comment or ask me any
questions you may have. :)