Strawberry Coconut Cheesecake Recipe

How to Make Strawberry Coconut Cheesecake

1. **Make the Crust:**
2. Preheat oven to 350°F (175°C).
3. Brush a 9-inch diameter springform pan with 1 tablespoon of melted butter.
4. Line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy removal.
5. Lightly brush the parchment paper with a little more melted butter.
6. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup shredded coconut, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
7. Press the crumb mixture firmly into the bottom of the prepared pan.
8. Bake for 10-12 minutes, or until lightly golden brown.
9. Let the crust cool completely.
10. **Make the Filling:**
11. Reduce oven temperature to 300°F (150°C).
12. In a large bowl, beat together 3 (8 ounce) packages of cream cheese, softened, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt until smooth and creamy.
13. Beat in 4 large eggs one at a time, mixing well after each addition.
14. Stir in 1 (13.5 ounce) can of cream of coconut and 2 tablespoons of rum (optional).
15. Pour the batter over the cooled crust.
16. Place the springform pan in a larger roasting pan.
17. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan (water bath).
18. Cover the roasting pan tightly with aluminum foil.
19. Bake for 1 hour.
20. Remove the foil and bake for another 30-40 minutes, or until the cheesecake is pale golden brown, puffed, and just set in the center.
21. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
22. Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack.
23. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
24. **Make the Topping:**
25. In a small saucepan, simmer ½ cup strawberry jam with 2 tablespoons of water until melted and smooth.
26. Gently brush the warm jam over the top of the chilled cheesecake.
27. Arrange fresh strawberries over the jam, completely covering the top.
28. Brush the berries with the remaining jam.
29. Refrigerate for at least 30 minutes before serving.