Coconut Cheesecake with Raspberries
Coconut Cheesecake with Raspberries
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 1 package graham crackers
- 3 tablespoons butter, melted
- 1 tablespoon Fustini's Persian Lime olive oil
- 16 oz cream cheese, at room temperature
- 1 cup sugar
- 2 eggs
- 2/3 cup unsweetened coconut
- 2 teaspoons Fustini's Coconut balsamic
- 1/2 cup Fustini's Raspberry balsamic, reduced by half
- toasted coconut
- 1-pint fresh raspberries
- 1/4 cup sugar
Directions
- Preheat oven to 325 degrees. Process graham crackers in a food processor until a fine crumb. Stir in melted butter and Persian Lime olive oil thoroughly and spread mixture in bottom of 8-inch springform pan. Place in oven and bake 10 minutes. Remove from oven and let cool slightly.
- Place cream cheese and sugar in a stand mixer fitted with the paddle attachment. Mix until fully incorporated, scraping the sides as needed. Add the eggs one at a time and mix thoroughly. Add the unsweetened coconut and the Fustini's Coconut Balsamic Vinegar and mix until well combined. Spoon mixture onto prepared crust and place into the preheated oven. Bake until risen slightly and lightly browned - 22 to 28 minutes. Remove from oven and let cool. Garnish with raspberry puree, raspberry balsamic syrup and toasted coconut.
- In a blender, combine fresh raspberries and sugar, blend until combined.
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