cup** Please noteif you have a very sweet tooth, add an extra 1/2 or 100 g sugar
12ozFl . or 330 ml of Coconut CREAM1 1/3 cups, not milk
1 1/2TeaspoonsCoconut Extract
3Tablespoonscornflour / cornstarch
1/2Teaspoonof lemon juice
For the Topping (optional)
1Cupor 40 g Shredded / Desicated Coconut
1Cupor 235 ml Fresh Whipping Cream for serving or decorating on the top.
Preheat oven to 325 F, 170 C.
Line the base of a 10 inch / 25 cm round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath.
In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.
Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
When chilled, you may decorate the top and sides by sprinkling some coconut all over, adding some whipped cream, or fruit compote etc. Whatever takes your fancy! It is also very delicious to keep it simple and serve as it is, and enjoy the creamy favour on it's own.