Strawberry Coconut-Crust Cheesecake

Name: Strawberry Coconut-Crust Cheesecake
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 4 large eggs, divided; 3/4 c. plus 3 Tbsp sugar, divided; 2 c. sweetened shredded coconut; 1 lemon; 3 8-oz package cream cheese, at room temperature; 3/4 c. sour cream; 1 tbsp. potato starch; 2 tsp. pure vanilla extract; 1 tbsp. strawberry jam; 1/2 lb. small strawberries, hulled and halved or quartered, if large

By Kate MerkerPublished: Mar 11, 2019

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Danielle Occhiogrosso Daly

Yields:

12 serving(s)

Total Time:

1 hr 30 mins

Cal/Serv:

390

Best of all, this strawberry coconut-crust cheesecake is gluten-free, easy to make, and totally delicious. It's the perfect dessert for Easter, Mother's Day, or any other spring party.

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Ingredients

4 large eggs, divided
3/4 cup plus 3 Tbsp sugar, divided
2 cups sweetened shredded coconut
1 lemon
3 8-oz package cream cheese, at room temperature
3/4 cup sour cream
1 Tbsp. potato starch
2 tsp. pure vanilla extract
1 Tbsp. strawberry jam
1/2 lb. small strawberries, hulled and halved or quartered, if large

Directions

1. Step 1Heat oven to 375°F. Coat 9-inch springform pan with cooking spray.
2. Step 2Separate whites and yolks from 2 eggs, placing whites in medium bowl and yolks in small bowl. Add 1 tablespoon sugar to whites and whisk until frothy; mix in coconut. Spread mixture evenly on bottom of pan and bake until edge is golden brown and center is dry and set and golden brown in spots, 15 to 25 minutes; let cool 15 minutes. Reduce oven temperature to 325°F.
3. Step 3Meanwhile, zest and juice lemon (you should get about 2 teaspoons zest and 3 tablespoons juice) and set aside. Using electric mixer, beat cream cheese, sour cream, potato starch, vanilla, 2 tablespoons lemon juice and 3/4 cup sugar in large bowl until smooth. Beat in reserved egg yolks and remaining 2 whole eggs one at a time. Spread mixture on top of crust and bake until edge is set and center still wobbles slightly, 35 to 40 minutes. Let cheesecake cool completely in pan, then refrigerate until chilled, at least 4 hours.
4. Step 4While cheesecake is chilling, in bowl, whisk together jam and remaining tablespoon lemon juice and 2 tablespoon sugar. Toss with berries and let sit at least 15 minutes. Fold in reserved lemon zest and serve over cheesecake.