Jun 21, 2010
The recipe calls for eight egg yolks. For some reason, all the eggs I bought at our local farmer's market were double-yolked, but the 16 yolks from eight eggs was almost precisely 150 grams.
As I mentioned, I had a little trouble finding the cream of coconut. Then I read Jennifer's comment about all the chemicals in it, which caused me to look at the label again. Hmmm. It does have a few extra syllables, doesn't it? I'm a little taken aback by the idea of a "Family Pina Colada"--just omit the rum. Is there a point to that?
Anyway, Rose says to mix up the cream of coconut in the food processor. Because Rose told me to do it, I did, but I think that you could probably successfully whisk it, and not have to get the processor dirty again.
And that's it! All that's left is baking it. Oh, but first--pour hot water around the springform pan which you've placed in a roasting pan, or whatever you have that's big enough to hold the cheesecake. Note to self: buy yourself a roasting pan before making the next cheesecake!
There's a little crack on one side of the cheesecake, but it's going to be covered with toasted coconut, so I don't care. I see that my cheesecake is quite lopsided, which tells me that I didn't do a very good job of straightening the springform pan in the silicone pan. I'm not concerned. Some of my best friends are lopsided.
This would be a perfect recipe for an Asian dinner of any kind--not authentic, maybe, but I think the flavors would be just right. If you don't want to wait until you make an Asian dinner, it would work with almost anything else.
Sean: "This is the best cheesecake I’ve ever had. If someone had told me the cheesecake in the lunchroom was from a really famous restaurant, I’d have no trouble believing it."
Ben" "Really delicious--thanks for bringing it in."
Jodie: "Is this a Rose recipe? Can I have it?"
Jim: "I love the cheesecake, but I could do without that stuff on top."
Karen: "This is a really delicious cheesecake. I'm sure it's not really light, but it seems light, and the coconut flavor is definite, but subtle."
Posted by Marie at 12:01 AM