Well, baking friends, this cheesecake turned out to be more like a cheesecake pudding than an actual cheesecake. And when I say pudding I mean like the stuff in a cup that Bill Cosby used to pimp. Which isn't bad, necessarily.
June 21, 2009
Name of Pudding: Coconut-Cheesecake Pudding
Constituents: Coconut-cookie crust (sorta) with coconut cheesecake filling
So the whole thing was easy to assemble and put together, which is nice so I don't feel like I spent a whole day making a failed cake. With The Cake Bible's cheesecake, it often would come out of the oven looking runny but a good 24 hour rest in the refrigerator always helped. This time, the cheesecake came out of the oven looking very wobbly, but I let it cool in all the various ways it needed cooling and then stuck it the refrigerator for it's overnight rest. The next morning I pulled it out, removed the sides of the springform pan no problem, and then decided to slide it off the springform base and onto a plate. Here's where things got bad. The crust started sliding out from under the filling, leaving the filling on the plate. The filling didn't like this so it started oozing out from the middle and that's when I discovered that this must be the most seriously undercooked cheesecake I have ever made. I eventually blobbed it all onto the plate, and here's how pretty it looked after I added the toasted coconut top:
At least it tastes delicious.
This is best served in bowls with spoons. Also, I couldn't find any non-imitation coconut extract that actually had coconut in the ingredients, so I decided to use Malibu rum which was leftover from an island party a few years back. That seemed to work out fine--in fact the cake could have used a little more booze. As could I.