Daring Bakers Challenge April 2009: Coconut Cheesecake Bites

Coconut Cheesecake Bites (Gluten Free, of course)

gluten free crust:

Combine the following in the bowl of a food processor:

1 cup Perky's Nutty Rice cereal
1/2 teaspoon vanilla
1/2 teaspoon salt
3 tablespoon tapioca starch
3 tablespoons butter
3 tablespoons agave nectar

cheesecake:
1 stick (8 ounces) cream cheese, room temperature
1/2 cup sugar
3 tablespoons agave nectar
2 large eggs
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tablespoon coconut extract

1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into the bottom of a pie tin. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add coconut milk, vanilla, lemon juice, and coconut extract and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the pie pan.

5. Bake 45 to 55 minutes, until it is almost done. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

I chose to make little "rounds" of cheesecake. What I discovered is that the Perky's crust is very firm, and it was difficult to cut through. Thus, it would be a perfect finger food for serving (unless you're the unlucky chef who has to cut the rounds out). Using a 6 ounce can with both ends removed (tomato paste cans are perfect for this!), I pressed out rounds.

The boy tried this, and he liked it. I had to get the pan back out of the fridge since he ate my piece while I was cutting strawberries.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Other daring escapades:

Blueberry Cups (Tuiles)

Chocolate Valentino and Toasted Coconut Ice Cream

Lasagne