Cheesecake
There are quite a few people who are intimidated by the idea of making Cheesecakes. While they might involve a little more finesse that other desserts, they are doable.
To help get you started on cheesecakes (or to add a few more recipes to your repertoire, here are six cheesecake recipes to help you out, including Red Velvet Cheesecake and Berry Coconut No-Bake Cheesecake. Enjoy!
CRAISINS[r] BASQUE CHEESECAKE
This is from Ocean Spray. Prep Time: 30 minutes; Cook Time: 60 minutes; Makes 8 servings
To view this online, go to https://www.oceanspray.com/Recipes/By-Course/Desserts-and-Snacks/Craisins-Basque-Cheesecake.
Ingredients
2 cups Ocean Spray® Craisins® Original Dried Cranberries
1-1/4 cups warm water (enough to cover Craisins®)
1 tablespoon butter, unsalted (or spray-oil)
32 ounces cream cheese, full fat, room temperature
1-1/2 cups sugar
6 eggs, large
1-1/2 cups heavy cream
1 teaspoon salt
2 teaspoons vanilla extract
1/3 cup all-purpose flour
Directions
Add your Craisins® to a bowl and top with warm water for about 15 minutes or until softened. Drain and discard the liquid.
Adjust your oven rack to the center of your oven. Preheat the oven to 400°F. Butter (or spray) a 10” diameter springform pan. Line the pan with 2 wide sheets of parchment paper (this will bunch and form pleats in places and is expected). Make sure the parchment is large enough to extend beyond the rim by at least 2 inches all the way around the top. Butter (or spray) parchment and set this pan aside.
Prepare the filling by first adding your softened cream cheese and sugar to a stand mixer and with a paddle attachment and mixing on medium speed until smooth. Scrape down the bowl with a rubber spatula halfway through to look for areas not being mixed. Mix for approximately 2 minutes or until the sugar is dissolved and the mixture has not visible lumps. With the mixer back on medium speed add the eggs one at a time waiting until the previous egg has been incorporated. Using a rubber spatula, scrape down the bowl making sure everything is mixed well.
Switch the mixer to medium low and add the cream, salt, vanilla. Mix until well combined. With the mixer off, sift the flour into the cream cheese mixture. Mix this on low speed just until mixed. Give the bowl one last scrape with a rubber spatula.
Pour the cheesecake batter into the prepared parchment lined pan. Drain the Craisins® and gently and evenly sprinkle them over the top of the batter. Some will sink but try to be gentle enough for them to stay on top.
Bake the cheesecake for approximately 1 hour or until the top is a deep golden brown. Let the cheesecake cool slightly before removing from the pan (about 10-15 minutes). Once removed allow it to cool completely to room temperature. Slice and serve at room temperature.
Optional/chef’s tip: It is even better if allowed to rest covered in the refrigerator overnight.
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
BERRY COCONUT NO-BAKE CHEESECAKE
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.
“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”
Yield: One 9-inch cake
To view this online, click here.
Ingredients
For the Crust:
3/4 cup shredded unsweetened coconut
1-3/4 cups finely crushed Biscoff cookie crumbs (or 1-3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons unsalted butter, melted and cooled
Pinch of kosher salt
For the Filling:
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces cream cheese, softened but still cool
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
For the Topping:
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional
Preparation
Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1-1/2 inch up the sides of the pan. Refrigerate while you make the filling.
Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
Prepare the topping: Combine 1-1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1-1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
Tip
The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.
To help get you started on cheesecakes (or to add a few more recipes to your repertoire, here are six cheesecake recipes to help you out, including Red Velvet Cheesecake and Berry Coconut No-Bake Cheesecake. Enjoy!
CRAISINS[r] BASQUE CHEESECAKE
This is from Ocean Spray. Prep Time: 30 minutes; Cook Time: 60 minutes; Makes 8 servings
To view this online, go to https://www.oceanspray.com/Recipes/By-Course/Desserts-and-Snacks/Craisins-Basque-Cheesecake.
Ingredients
2 cups Ocean Spray® Craisins® Original Dried Cranberries
1-1/4 cups warm water (enough to cover Craisins®)
1 tablespoon butter, unsalted (or spray-oil)
32 ounces cream cheese, full fat, room temperature
1-1/2 cups sugar
6 eggs, large
1-1/2 cups heavy cream
1 teaspoon salt
2 teaspoons vanilla extract
1/3 cup all-purpose flour
Directions
Add your Craisins® to a bowl and top with warm water for about 15 minutes or until softened. Drain and discard the liquid.
Adjust your oven rack to the center of your oven. Preheat the oven to 400°F. Butter (or spray) a 10” diameter springform pan. Line the pan with 2 wide sheets of parchment paper (this will bunch and form pleats in places and is expected). Make sure the parchment is large enough to extend beyond the rim by at least 2 inches all the way around the top. Butter (or spray) parchment and set this pan aside.
Prepare the filling by first adding your softened cream cheese and sugar to a stand mixer and with a paddle attachment and mixing on medium speed until smooth. Scrape down the bowl with a rubber spatula halfway through to look for areas not being mixed. Mix for approximately 2 minutes or until the sugar is dissolved and the mixture has not visible lumps. With the mixer back on medium speed add the eggs one at a time waiting until the previous egg has been incorporated. Using a rubber spatula, scrape down the bowl making sure everything is mixed well.
Switch the mixer to medium low and add the cream, salt, vanilla. Mix until well combined. With the mixer off, sift the flour into the cream cheese mixture. Mix this on low speed just until mixed. Give the bowl one last scrape with a rubber spatula.
Pour the cheesecake batter into the prepared parchment lined pan. Drain the Craisins® and gently and evenly sprinkle them over the top of the batter. Some will sink but try to be gentle enough for them to stay on top.
Bake the cheesecake for approximately 1 hour or until the top is a deep golden brown. Let the cheesecake cool slightly before removing from the pan (about 10-15 minutes). Once removed allow it to cool completely to room temperature. Slice and serve at room temperature.
Optional/chef’s tip: It is even better if allowed to rest covered in the refrigerator overnight.
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
LEMON TOFU CHEESECAKE
This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."
"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings
Ingredients
Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond extract
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in water
1 tablespoons vegan milk such as soy, rice, or almond
Preparation
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
BERRY COCONUT NO-BAKE CHEESECAKE
This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.
“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”
Yield: One 9-inch cake
To view this online, click here.
Ingredients
For the Crust:
3/4 cup shredded unsweetened coconut
1-3/4 cups finely crushed Biscoff cookie crumbs (or 1-3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons unsalted butter, melted and cooled
Pinch of kosher salt
For the Filling:
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces cream cheese, softened but still cool
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
For the Topping:
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional
Preparation
Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1-1/2 inch up the sides of the pan. Refrigerate while you make the filling.
Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
Prepare the topping: Combine 1-1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1-1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.
Tip
The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.
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