This past Saturday I did something a little crazy. No, I didn’t buy a pair of Jimmy Choos. Or a Chanel purse. Although this one is quite nice. I tried something I’ve never done before. I experimented with a cheesecake recipe.
I know this may not seem crazy to some, but I’ve never adapted a recipe to this extent before. Sure I may have substituted dark chocolate chips for semisweet in cookies or macadamia nuts for pine nuts in pesto but I had never substituted ingredients in a cheesecake. It was exhilarating and scary at the same time. I had no idea if my substitutions would change the whole structure of the cheesecake or if the flavors would be too overpowering. I just had to bake it and hope for the best.
I started with a basic cheesecake base that I took from this recipe. I substituted the Bailey’s Irish Cream with melted white chocolate and added flaked coconut and lime. It ended up looking like this.
I let it chill in the fridge overnight and shared a piece with my husband on Sunday afternoon.
The flavors weren’t as overpowering as I had originally thought they would be. The lime flavor was subtle, the white chocolate added mild sweetness and the coconut added more to the texture of the cheesecake than actual flavor. I think next time I’ll try toasting the coconut before adding it. The cheesecake was smoother than and not as heavy as other cheesecakes I’ve had before. Overall, I was quite pleased with the outcome.
I’ve been thinking of other cheesecake flavors I might want to try. Salted caramel and toasted pecan. Peanut butter and bacon. White Chocolate and green tea. Guess I’m gonna have to stock up on some more cream cheese. And work out extra hard at zumba.
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- ½ teaspoon almond extract
- 3 – 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1/2 cup white chocolate, melted
- 1 Tablespoon lime juice
- 4 large eggs
- 1/2 cup sweetened coconut flakes (lightly toasted, if desired)
- 1 cup sour cream
- 1/4 cup sugar
- Zest of 1 lime
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine crumbs, sugar, melted butter and almond extract.
- Press crumb mixture onto the bottom and up the sides of a 9-inch springform pan.
- Bake for 8 to 10 minutes. Remove from oven and cool on a wire rack. Maintain the oven temperature.
- Combine cream cheese, sugar and vanilla in a food processor. Process for 10 to 20 seconds, or until smooth.
- Add sour cream, white chocolate, and lime juice and process for 5 to 10 seconds.
- Add eggs, one at a time, processing after each addition.
- Carefully remove processor blade and fold in coconut.
- Pour the filling over the crust. Bake 47 to 50 minutes, or until the edges are puffed and center is firm. Remove from oven and cool for 10 minutes.
- In a small bowl, whisk together sour cream, sugar and lime zest.
- Spoon the topping over warm cheesecake and bake for 10 minutes.
- Remove from oven and cool completely. Cover and refrigerate overnight. Release the pan sides, slice and serve.