Calling all Cheesecake lovers!

Shanny · 08-29-2010, 01:32

One of my foodies just posted this on my cooking board, and it seems to me like it could be readily "diabeticized" . . . doncha think?!

Toasted Coconut Cheesecake Cups

FOR THE CRUST:
½ cups Finely Crushed Oatmeal Or Spice Cookies (or use graham cracker crumbs mixed with a little cinnamon) [or mebbe coconut flour?]
1 cup Finely Crushed Macadamia Nuts
½ cups Ground Almonds
¼ cups Sweetened Shredded Coconut (how about unsweetened coconut?)
4 Tablespoons Butter, Melted
2 Tablespoons Sugar (granulated sweetener like erythritol mebbe?)

FOR THE FILLING:
2 packages Softened Cream Cheese (8 Oz Each)
⅔ cups Sugar (more granulated sweetener)
2 whole Eggs
⅔ cups Coconut Milk
2 teaspoons Freshly Squeezed Lime Juice
2 teaspoons Vanilla Extract
½ teaspoons Coconut Extract
1 cup Sweetened Shredded Coconut, Toasted, Divided (again, unsweetened)
24 whole Macadamia Nuts, For Garnish (optional)

Preheat oven to 325 degrees F. Heat a couple of quarts of water to boiling. Prepare a 12-cup muffin pan with nonstick spray.

Combine crust ingredients, mix well and place about 2 tablespoons of the mixture into each of the 12 well-greased muffin molds. Press crust firmly in the bottom and partway up the sides.

For the filling, cream sugar/sweetener & cream cheese until smooth, scraping down the sides of the bowl. Add the eggs, one at time, blending after each addition. Add coconut milk, lime juice, extracts, and 2/3 cup of the toasted coconut and beat until smooth, scraping down the bowl again.

Ladle the batter into the “crusted” muffin cups, filling them all the way to the top. Place the muffin pan in a larger cake pan(heavy jelly roll pan works very well), and place in the oven. Pour hot water into the cookie sheet until halfway full.

Bake for 35-40 minutes or until the centers are slightly jiggly. Turn oven off and leave the oven door cracked. Allow to cool for about an hour. Remove from oven and continue to cool on the countertop until room temperature. Cover with plastic wrap and refrigerate for at least four hours.

To remove cheesecake cups, run a knife around the edges and gently lift them out. Sprinkle with remaining toasted coconut and a couple of macadamia nuts. Eat. Swoon.

Makes 12 cups

breezeonby · 08-29-2010, 04:45

Quote:

Originally Posted by Shanny

One of my foodies just posted this on my cooking board, and it seems to me like it could be readily "diabeticized" . . . doncha think?!

Toasted Coconut Cheesecake Cups

FOR THE CRUST:
½ cups Finely Crushed Oatmeal Or Spice Cookies (or use graham cracker crumbs mixed with a little cinnamon) [or mebbe coconut flour?]
1 cup Finely Crushed Macadamia Nuts
½ cups Ground Almonds
¼ cups Sweetened Shredded Coconut (how about unsweetened coconut?)
4 Tablespoons Butter, Melted
2 Tablespoons Sugar (granulated sweetener like erythritol mebbe?)

FOR THE FILLING:
2 packages Softened Cream Cheese (8 Oz Each)
⅔ cups Sugar (more granulated sweetener)
2 whole Eggs
⅔ cups Coconut Milk
2 teaspoons Freshly Squeezed Lime Juice
2 teaspoons Vanilla Extract
½ teaspoons Coconut Extract
1 cup Sweetened Shredded Coconut, Toasted, Divided (again, unsweetened)
24 whole Macadamia Nuts, For Garnish (optional)

Preheat oven to 325 degrees F. Heat a couple of quarts of water to boiling. Prepare a 12-cup muffin pan with nonstick spray.

Combine crust ingredients, mix well and place about 2 tablespoons of the mixture into each of the 12 well-greased muffin molds. Press crust firmly in the bottom and partway up the sides.

For the filling, cream sugar/sweetener & cream cheese until smooth, scraping down the sides of the bowl. Add the eggs, one at time, blending after each addition. Add coconut milk, lime juice, extracts, and 2/3 cup of the toasted coconut and beat until smooth, scraping down the bowl again.

Ladle the batter into the “crusted” muffin cups, filling them all the way to the top. Place the muffin pan in a larger cake pan(heavy jelly roll pan works very well), and place in the oven. Pour hot water into the cookie sheet until halfway full.

Bake for 35-40 minutes or until the centers are slightly jiggly. Turn oven off and leave the oven door cracked. Allow to cool for about an hour. Remove from oven and continue to cool on the countertop until room temperature. Cover with plastic wrap and refrigerate for at least four hours.

To remove cheesecake cups, run a knife around the edges and gently lift them out. Sprinkle with remaining toasted coconut and a couple of macadamia nuts. Eat. Swoon.

Makes 12 cups

I love cheesecake but don't like coconut. I guess I can dream of diabetic cheesecake.