Ingredients

Sponge

  • 4 eggs
  • 150 grams (5.3 ounces) sugar
  • 75 grams (2.6 ounces) flour
  • 50 grams (1.76 ounces) almond flour
  • 25 grams (0.88 ounces) cornstarch
  • 1 teaspoon baking powder
  • 40 grams (1.41 ounces) coconut flakes
  • 40 grams (1.41 ounces) butter
  • Pinch of salt

Coconut Soaking

  • 40 grams (1.41 ounces) coconut milk
  • 40 grams (1.41 ounces) cream
  • 10 grams (0.35 ounces) sugar

Coconut Cheesecake

  • 400 grams (14.11 ounces) cream cheese
  • 75 grams (2.65 ounces) sugar
  • 1 egg
  • 80 grams (2.82 ounces) coconut milk
  • 1 tablespoon coconut flakes

Cherry Sauce

  • 200 grams (7.05 ounces) pitted cherries
  • 50 grams (1.76 ounces) water #1
  • 30 grams (1.05 ounces) water #2
  • 35 grams (1.23 ounces) sugar
  • 10 grams (0.35 ounces) cornstarch
  • 1 tablespoon alcohol (to taste)

The Cream

  • 300 grams (10.58 ounces) cream cheese
  • 200 grams (7.05 ounces) cream
  • 70 grams (2.47 ounces) powdered sugar

Equipment

  • 18cm (7.10 inch) Baking Mold

    Ensure it is well-greased and lined with baking paper for easy removal of the sponge.

  • Electric Mixer

    For beating egg whites and cream cheese mixtures to the desired consistency.

  • Saucepan

    To prepare the cherry sauce with perfect consistency.

  • Sifter

    For ensuring your dry ingredients are smooth and lump-free.

  • Cooling Rack

    An essential for letting your cheesecake cool evenly and avoid condensation.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C) and prepare an 18cm (7.10 inch) baking mold. Separate the eggs into whites and yolks.

Step 2

Tip: Make sure your mixing bowls are clean and dry before beating the egg whites to ensure maximum volume.

Step 3

2. Beat the egg whites with half the sugar and a pinch of salt until stiff peaks form. Set aside.

Step 4

Tip: It's easier to achieve stiff peaks if the egg whites are at room temperature.

Step 5

3. In a separate bowl, sift together the flour, cornstarch, almond flour, and coconut flakes.

Step 6

Tip: Sifting the dry ingredients helps to incorporate air, making the sponge lighter and fluffier.

Step 7

4. Beat the egg yolks with the remaining sugar until light and fluffy. Gradually fold in the beaten egg whites and the flour mixture alternately into the yolks, whisking gently to maintain volume.

Step 8

5. Gently pour in the melted butter and fold it into the mixture.

Step 9

6. Pour the batter into the prepared mold and bake in the preheated oven for 30-40 minutes.

Step 10

Tip: Check for doneness by inserting a toothpick into the center of the sponge; it should come out clean.

Step 11

7. For the coconut soaking, combine all the ingredients in a small saucepan. Heat until the sugar has completely dissolved, then let it cool.

Step 12

8. Grease another baking mold with butter and line the bottom with baking paper. To make the coconut cheesecake, mix the cream cheese with sugar, add the egg, and stir in the coconut milk.

Step 13

9. Pour the mixture into the prepared mold and sprinkle with coconut flakes on top. Bake at 230-266°F (110-130°C) for 50-60 minutes. The middle of the cheesecake should be slightly jiggly.

Step 14

Tip: Let the cheesecake cool gradually in the oven to prevent cracks. Then, transfer it to the fridge for about 6 hours.

Step 15

10. For the cherry sauce, combine the cherries, sugar, and 50 grams (1.76 ounces) of water in a saucepan. Bring to a boil.

Step 16

Tip: Stir occasionally to prevent sticking and burning.

Step 17

11. Dissolve the cornstarch in the remaining 30 grams (1.05 ounces) of water and pour it into the boiling cherry mixture. Boil for an additional 3 minutes. Remove from heat, add alcohol to taste, and let cool.

Step 18

12. For the cream, mix together the cream cheese, cream, and powdered sugar. Start mixing at a low speed and gradually increase the speed, beating for 3-5 minutes until fluffy.

Step 19

Tip: For a more stable cream, ensure all ingredients are chilled before mixing.

Step 20

13. To assemble the cake: Begin with a layer of sponge, followed by a layer of the cream, then cherry sauce, coconut cheesecake, another layer of the cream, cherry sauce, and finish with a layer of sponge.

Step 21

Tip: Use a cake ring to help maintain the shape as you assemble the layers.

Step 22

14. Reserve some cream for coating the cake. Allow the assembled cake to stabilize in the fridge for several hours or overnight before serving.

Servings

Serving your Coconut Cherry Cheesecake is an event in itself! 🍰✨ To make it truly special, start by cutting generous slices and plate them on a contrasting color dessert plate for an aesthetic appeal. Add a dollop of whipped cream on the side, sprinkled with fresh coconut flakes for an extra touch of tropical bliss. 🍒🥥

If you want to wow your guests, drizzle some extra cherry sauce over the top and garnish with fresh mint leaves. This adds a pop of color and a refreshing twist to each bite. 🌿❤️ For a more sophisticated touch, serve with a scoop of vanilla or coconut ice cream and a glass of chilled Prosecco. 🥂✨

For a picnic or casual gathering, cut the cake into smaller, bite-sized pieces and arrange them in a beautiful platter, making it easy for guests to indulge as they please. The blend of creamy cheesecake and luscious cherry sauce will be a crowd-pleaser, no doubt! 🎉🍽️

Variations

Gluten-Free Variation 🌾🚫: Swap out the regular flour with a gluten-free flour blend or almond flour, and ensure your cornstarch is certified gluten-free. This way, even those with gluten sensitivities can enjoy this delightful cake without worry!

Vegan Variation 🥥🌱: Replace the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), use vegan cream cheese, and opt for coconut cream instead of regular cream. By making these substitutions, you can create a scrumptious vegan version of this coconut cherry cheesecake! 🍰✨

Faq

  • How do I know when my egg whites are beaten to stiff peaks?

    When you lift the beaters, the egg whites should stand up straight without falling over.

  • Can I use a hand whisk if I don't have an electric mixer?

    Yes, but it will require more effort and time to achieve the same consistency.

  • How do I prevent my sponge from becoming dense?

    Be gentle when folding in the flour mixture and beaten egg whites to maintain the batter's volume.

  • My cheesecake cracked. What did I do wrong?

    Cracks usually happen due to rapid temperature changes. Letting the cheesecake cool gradually in the oven can help prevent this.

  • How can I achieve a smoother cheesecake texture?

    Ensure all your ingredients are at room temperature before mixing, and mix them thoroughly but gently.

  • What's the best way to stabilize the cherry sauce?

    Adding cornstarch dissolved in water and continuous stirring over heat will help achieve a thick, stable sauce.

Nutrition facts

Coconut, cheese & cherry cake
Recipe Yield:12 servings
Calories:Each serving contains approximately 350-400 calories.
Calories (Min - Max):350 - 400
Total Fat:27 grams
Saturated Fat:15 grams
Protein:7 grams
Total Carbohydrate:25 grams
Total Sugars:20 grams