This Polish coconut cheesecake recipe or sernik kokosowy (SEHR-neek kaw-kaw-SAW-vih) features a shortbread crust, creamy coconut-flavored interior, and is topped with a coconut crumble. For best results, the cheesecake should be refrigerated overnight before serving.
If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
Here is a larger photo of Polish Coconut Cheesecake.
If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
Here is a larger photo of Polish Coconut Cheesecake.
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 1 (10-inch) Coconut Cheesecake
Ingredients:
- Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup superfine sugar
- 1/2 cup sweetened shredded coconut
- 3 1/2 ounces (7 tablespoons) cold unsalted butter
- 1 large egg
- 1 tablespoon milk
- Cheese Filling:
- 2 pounds dry curd cheese or farmers cheese (twaróg) or ricotta
- 3 1/2 ounces (7 tablespoons) soft unsalted butter
- 1/2 cup superfine sugar
- 6 large eggs, separated
- 1/2 cup sweetened condensed milk
- 1 (60-g) package custard powder or 1 small instant vanilla pudding mix
- 1/2 cup sweetened shredded coconut
- Pinch salt
- 1/4 cup superfine sugar
- Coconut Crumble:
- 2 ounces cold unsalted butter
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 cup sweetened shredded coconut
- 5 tablespoons confectioners' sugar
Preparation:
- To make the crust: In a large bowl, whisk together 1 1/2 cups flour with baking powder, 1/2 cup sugar and 1/2 cup coconut. Cut in 3 1/2 ounces cold butter as for pie dough. Mix together 1 egg and 1 tablespoon milk, and add to flour mixture, bringing together with the tips of fingers. Lightly coat a 10-inch springform pan with cooking spray. Press crust into bottom and halfway up the sides of the pan. Refrigerate for 1 hour.
- To make the cheese filling: Heat oven to 325 degrees. In a food processor, puree the farmers cheese with 3 1/2 ounces soft unsalted butter and 1/2 cup sugar until smooth. Add egg yolks one at a time, processing after each addition. Add the condensed milk, package custard cream, 1/2 cup coconut and pinch salt, and process until incorporated.
- In a separate bowl, whip egg whites until stiff. Add 1/4 cup superfine sugar and whip again until stiff. Transfer cheese mixture from food processor to a large bowl. Stir in 1 cup whipped egg whites to lighten the mixture. Then fold in remaining egg whites. Remove crust from refrigerator and pierce all over with a fork. Pour the cheese mixture into the crust, smoothing the top.
- To make the coconut crumble: In a mediuim bowl, combine flour, 2 tablespoons granulated sugar, 3/4 cup coconut and 5 tablespoons confectioners' sugar. Cut in cold butter as for pie dough. If mixture is too crumbly, add a teaspon of milk at a time until crumbs form. Top cheesecake mixture with crumbs and bake 50 minutes. Turn off oven and let cheesecake sit in oven for 10 minutes. Then open the oven door and let cheesecake sit for 30 minutes. Remove cheesecake and cool completely on a wire rack. Refrigerate overnight. Remove cheesecake from the springform pan and place on a pretty platter. Before serving, sprinkle the top with confectioners' sugar.
