Recipes, re-invented from cooking shows
Boy Band Coconut Lime Cheesecake
Prep. Time:
Baking Time:
Total Time:
45 mins
1 hour 10 mins
5 hours
Serves:
One 9-inch cheesecake; 12 slices
Gabe created this dish for Great British Bake Off ™ Series 17. Baked alongside partner Ellis and inspired by a favorite coconut chocolate bar, this Basque-style coconut cheesecake pairs a scorched, caramelized top and creamy center with glossy chocolate ganache and crisp toasted coconut shards. Nige...
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Ingredients
FOR THE BASQUE-STYLE COCONUT CHEESECAKE: ½ cup unsweetened shredded coconut 2 lb (four 8-oz blocks) full-fat cream cheese, at room temperature 1¼ cups granulated sugar ¼ tsp fine salt 5 large eggs, at room temperature 1 tsp vanilla extract 3 Tbsp all-purpose flour 1 can (13.5 oz) full-fat coconut milk, well shaken
FOR THE COCONUT SHARDS: 1 cup large unsweetened coconut flakes (coconut chips)
FOR THE CHOCOLATE GANACHE: 6 oz semisweet chocolate (about 55% cacao), finely chopped ⅔ cup heavy cream 1 Tbsp unsalted butter
EQUIPMENT: 9-inch springform pan, at least 3 inches deep Parchment paper Blender Stand mixer or hand mixer Fine-mesh sieve Wire rack Rimmed baking sheet Heatproof bowl Small saucepan Offset spatula
Method
STEP 1: PREPARE THE PAN
Heat the oven to 425°F with a rack in the center. Crumple two large sheets of parchment paper, smooth them out and press them, overlapping, into the springform pan so they stand about 2 inches above the rim.
STEP 2: GRIND THE COCONUT
Blitz the shredded coconut in a blender until fine and sandy, so it melts into the batter rather than leaving strands.
STEP 3: MAKE THE BATTER
Beat the cream cheese, sugar and salt on medium speed until completely smooth, about 3 minutes, scraping down the bowl. On low speed, add the eggs one at a time, mixing just until each is combined, then beat in the vanilla extract. Mix in the ground coconut. Sift in the flour and mix on low. Stream in the coconut milk and mix until the batter is smooth and pourable; do not overbeat.
STEP 4: BAKE
Pour the batter into the lined pan and bake for 50 to 60 minutes, until the top is a deep, scorched brown and the center still wobbles when the pan is nudged.
STEP 5: COOL AND CHILL
Cool the cheesecake in the pan on a wire rack for 1 hour, then refrigerate for at least 3 hours, or overnight. It keeps for up to 3 days in the refrigerator.
STEP 6: TOAST THE COCONUT SHARDS
Lower the oven to 325°F. Spread the coconut flakes in a single layer on a rimmed baking sheet and toast for 4 to 6 minutes, stirring once, until golden at the edges. Tip onto a cool plate and let cool completely; store airtight until needed.
STEP 7: MAKE THE GANACHE
Put the chopped chocolate in a heatproof bowl. Bring the heavy cream just to a simmer in a small saucepan and pour it over the chocolate. Leave for 2 minutes, then stir from the center outward until smooth and glossy. Stir in the butter. Cool until thick but still pourable, about 20 minutes.
STEP 8: FINISH AND SERVE
On the day of serving, release the cheesecake from the pan, peel back the parchment and set it on a serving plate. Spread the ganache over the top with an offset spatula, leaving a rim of the scorched top showing. Stand the coconut shards upright in the ganache before it sets, then chill for 20 minutes to firm. Slice with a hot, dry knife.
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Instructions
FOR THE BASQUE-STYLE COCONUT CHEESECAKE:
½ cup unsweetened shredded coconut
(/interesting-ingredients/shredded-coconut)2 lb (four 8-oz blocks) full-fat cream cheese, at room temperature
1¼ cups granulated sugar
¼ tsp fine salt
5 large eggs, at room temperature
1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)3 Tbsp all-purpose flour
1 can (13.5 oz) full-fat coconut milk, well shaken
FOR THE COCONUT SHARDS:
1 cup large unsweetened coconut flakes (coconut chips)
FOR THE CHOCOLATE GANACHE:
6 oz semisweet chocolate (about 55% cacao), finely chopped
⅔ cup heavy cream
1 Tbsp unsalted butter
EQUIPMENT:
9-inch springform pan, at least 3 inches deep
Parchment paper
Blender
Stand mixer or hand mixer
Fine-mesh sieve
Wire rack
Rimmed baking sheet
Heatproof bowl
Small saucepan
Offset spatula
Heading 5
Ingredients
STEP 1: PREPARE THE PAN
Heat the oven to 425°F with a rack in the center. Crumple two large sheets of parchment paper, smooth them out and press them, overlapping, into the springform pan so they stand about 2 inches above the rim.
STEP 2: GRIND THE COCONUT
Blitz the shredded coconut in a blender until fine and sandy, so it melts into the batter rather than leaving strands.
STEP 3: MAKE THE BATTER
Beat the cream cheese, sugar and salt on medium speed until completely smooth, about 3 minutes, scraping down the bowl. On low speed, add the eggs one at a time, mixing just until each is combined, then beat in the vanilla extract. Mix in the ground coconut. Sift in the flour and mix on low. Stream in the coconut milk and mix until the batter is smooth and pourable; do not overbeat.
STEP 4: BAKE
Pour the batter into the lined pan and bake for 50 to 60 minutes, until the top is a deep, scorched brown and the center still wobbles when the pan is nudged.
STEP 5: COOL AND CHILL
Cool the cheesecake in the pan on a wire rack for 1 hour, then refrigerate for at least 3 hours, or overnight. It keeps for up to 3 days in the refrigerator.
STEP 6: TOAST THE COCONUT SHARDS
Lower the oven to 325°F. Spread the coconut flakes in a single layer on a rimmed baking sheet and toast for 4 to 6 minutes, stirring once, until golden at the edges. Tip onto a cool plate and let cool completely; store airtight until needed.
STEP 7: MAKE THE GANACHE
Put the chopped chocolate in a heatproof bowl. Bring the heavy cream just to a simmer in a small saucepan and pour it over the chocolate. Leave for 2 minutes, then stir from the center outward until smooth and glossy. Stir in the butter. Cool until thick but still pourable, about 20 minutes.
STEP 8: FINISH AND SERVE
On the day of serving, release the cheesecake from the pan, peel back the parchment and set it on a serving plate. Spread the ganache over the top with an offset spatula, leaving a rim of the scorched top showing. Stand the coconut shards upright in the ganache before it sets, then chill for 20 minutes to firm. Slice with a hot, dry knife.
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