Better Homes and Garden Coconut-Macaroon Cheesecake is excellent! I've made it as written and I've also made a miniature version. I need to post a picture of the giant version, but for now here's what the 4-version looks like.
For the mini cheesecake, instead of using a 9-inch round springform, I made using ⅙ of the recipe and baked it in a 4-inch ring. I've also made ⅓ of the recipe and divided it between 2 4-inch rings.
I was also successful using almond flour in place of ground almonds for the crust, so if you have almond flour and want to save a step, it works.
I couldn't find the original 9-inch version on the BHG site, so here's the paraphrased version for now. This cake was so good. We couldn't eat a whole one so I kept making tiny ones, but I think I'll update with a large size one and just freeze the rest.
Recipe
Coconut-Macaroon Cheesecake
Ingredients
- 1 ⅔ cups flaked coconut, toated
- ½ cup ground almonds
- 2 tablespoons melted salted butter
- 24 ounces very soft cream cheese
- ½ cup sugar
- 2 tablespoons amaretto or ½ teaspoon almond extract
- 3 large eggs
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla
- 6 tablespoons sugar
- ⅓ cup flaked coconut
- 1 ounce semisweet chocolate
- 1 teaspoon shortening
Instructions
- Preheat oven to 350 degree F.
- Make the crust first. In a mixing bowl or in the bowl of a food processor, mix together the toasted coconut, ground almonds and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- To make the filling, in a large mixing bowl beat the softened cream cheese with ½ cup sugar, and amaretto or almond extract. Add the three whole eggs all at once and beat on low just until combined. Scrape filling into the pan and over the crust, then set the cake on a rimmed baking sheet.
- Bake at 350F for 40 minutes. (Cheesecake will not be completely done.) Sprinkle with the remaining ⅔ cup toasted coconut. This is a partial bake. You will remove the cake after 40 minutes and add the topping.
- In the bowl of a stand mixer using the whisk attachment, beat the egg whites with the cream of tartar until soft peaks form. With mixer going, gradually add the sugar beat until peaks become stiff. Beat in the vanilla.
- Spread mixture over the partially baked cheesecake, sprinkle with a little more coconut (⅓ cup) and bake for another 15 minutes or until lightly browned.
- Let cool on wire rack for 15 minutes. Loosen the sides from the pan but don't remove ring yet. Let cool for 30 more minutes, then remove cheesecake pan ring. Let cool for another hour, then chill for at least 4 hours before serving.
- Just before serving, heat chocolate and shortening in a small microwave-proof bowl or custard cup stirring every 30 seconds until smooth. Fling little bits of chocolate over cold cheesecake and let set.
Jennifer says
oh my! that looks so good!
Anna says
Hi Everyone!
Steph, I thought this one was interesting too. It's a coconut cream pie, cheesecake and macaroon all in one!
Megan and Dawn, I collect air miles and hotel points like a maniac.
Jasmine, that is good to hear! I should put a note that you made it and it was the hit of the party. I guess that's why BHG sent me the photo.
HeartofGlass says
I noticed in the 'Mix it up with Betty Crocker' competition that ALL of the winners had coconut--I felt a responsibility to vote in it, given you highlighted it in your blog, but I couldn't because I don't like coconut! I guess it is a trend, though!
Elyse says
That cheesecake looks incredible. I want it. Now.
Jasmine says
I'VE MADE THAT!!! last year I did for a dinner party for my brother! EVERYONE love it!!! Honestly it was the best version of Cheesecake i've had!
snooky doodle says
oh this looks amazingly yummy 🙂
unconfidentialcook.com says
That looks fantastic!
bakingblonde says
Perfect for Spring, anything coconut is a winner in my book and with cheesecake?? Forget it! Amazing!
Pearl says
i'm just about to go out and purchase some shredded coconut 🙂
dawn says
If you are going to LA I'm going to scream. First Italy now LA, my hometown? Wahhhhh, not fair.
You know what I am always on the lookout for? I had this banana cheesecake at The Cheesecake Factory and it knocked my socks off. I want to find a decent clone-like recipe for it. Next on my list is a coconut cheesecake recipe.
sue says
coconut is SO in this year! i can't get enough!
Megan says
Vacations on the beach in L.A.? Count me in. Since I won't be going to Italy anytime soon, California will have to do.
Louise says
I love coconut cake, but they start putting certain combinations with the coconut and it start smelling like suntan lotion to me. 🙁
Steph (I am Bee) says
that. looks. so. good.
p.s. thank you again for the add =)
Katrina says
I just made a coconut lime cake for my friend's b-day yesterday. There has been a lot of coconutty things around lately. 😉 That cheesecake looks killer!
DessertObsessed says
omg that sounds so goooooood!
VeggieGirl says
WOWZA!!
Steph says
Omg, that looks like such a great idea for a cheesecake variation.