Coconut Raspberry Cheesecake Recipe made easy in the AGA Total Control
Here’s what Jackie says this about her delicious recipe:
“This is one of those simple but lovely desserts that breaks from tradition a little bit. There is no crust—who needs a crust? Sometimes those crusts flavors take away from the cake. I like to save my crust calories and have a second piece. Anyone who likes coconut will fall a little bit for this one. I like to serve it with fresh raspberries and bitter chocolate sticks to give me that Almond Joy feeling.”
- 2 cups cottage cheese (recommend large curd)
- 24 ounces (3 packages) cream cheese
- 1 cup sugar
- 1 1 /4 cups sour cream
- 6 eggs
- 1 tablespoon corn starch
- 1 teaspoon lemon juice
- 1 tablespoon coconut extract
- 1 12 oz tin raspberry pie filling
- 4 cups coconut
- Fresh raspberries for garnish
- 10 inch spring pan
Turn on the Baking Oven of your AGA Total Control. Coat spring pan with light coating of Crisco or equivalent. Beat eggs until fluffy, add sugar and continue to beat. Add cottage cheese, cream cheese, sour cream and extract one ingredient at a time being sure to beat after each addition. Add corn starch and lemon juice. Mix well. Then, fold in coconut.
Pour batter into spring pan. Spoon 6 dollops of raspberry filling on top of cheese cake batter. Swirl in with a knife tip. Bake on the floor of the Baking Oven for about 1 ½ hours, until the top is lightly brown and there is a crack in the cake. Cool at room temperature for about 2 hours and then chill.
Garnish each slice with fresh raspberries upon serving. This Coconut Raspberry Cheesecake recipe is sure to delight and can be served for any occasion!
Note: Expect this cheesecake to be rather crumbly from the coconut. Delicious all the same![/vc_column_text]