I’ve made cheesecake quite a few times… but it has never been as super creamy as the ones at the Cheesecake Factory which has always driven me a little nuts. I adore super creamy cheesecake and I was determined to try and make something just like theirs – but homemade. I scoured around on the internet and found a few resources to help me achieve the glorious smooth and creamy texture I was seeking. The instructions I found totally nailed it – it was all in the baking time!
I also turned this into a cheesecake with a coconut flavored crust purely by accident. I didn’t have any butter left (unbelievable, I know) but I DID have coconut oil (which I use for making popcorn). I ended up replacing the butter with coconut oil, which surprisingly enough, created a really delicious crust.
Using a tall, straight glass helped me to make an even crust, something I have also messed up in the past…
This is pretty easy to whip up, you just need a little patience with your baking time. Also – don’t plan on eating this the same day you make it. It needs time to chill completely before serving. I personally like it a little bit at room temperature.
This link on Cooking Stack Exchange helped me immensely with my creamy cheesecake needs.
I love using coconut oil in pie crusts. My favorite new way is in an avocado cheesecake. It’s so tropical!
Oh! That sounds excellent! The only avocado dessert based thing I have tried is frozen yogurt, so I’m curious how avocado cheesecake would taste. I loved the coconut oil in the crust, it was a happy forced-accident!
love the tip about using a glass to get the nice smooth crust, mine always looks super messy haha
I always made too thick crusts until I started doing that!
Mmmm, this looks good. I love coconut, so this crust is callin ma NAME!
Hi Brandon – Oh man, it’s good with the coconut crust. I almost don’t want to do “regular” graham cracker crust anymore!