I want this cheesecake. I want this cheesecake BAD. I don’t mean in that “I have a craving” way, I mean this in the “do I have enough coconut in my pantry to make this right now?!” kinda way. I could go on and on and on about my girl crush on Jaclyn (of Food Plus Words) again, but I figured you have probably already heard enough of my gushing. It’s all still true, but this time Jaclyn is here to show you how amazing she is. I am so excited she joined us for the Foodie Block Party! She is awesome, this cheesecake is phenomenal, and these dark moody cheesecake photos are gorgeous. So please, take it away Jaclyn!
P.S. While I still love you, the fact that you don’t love cheese is making me question our friendship.
P.S.S. Meet me back here on Wednesday. I am bringing pancakes. 😀
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Happy Tuesday, Novice Chef readers!
Jaclyn from food + words here! When Jessica asked for guest posters on her blog, I jumped at the chance to get in on the Foodie Block Party. I’m so excited to share one of my recipes here with you all today!
I first met Jessica this past April at Food Blog Forum Orlando, and we hit it off right away. We got to chatting at the pre-conference mixer when I noticed that she was wearing a dress that I also own, so right off the bat I knew she had great style! We also happen to have the same style of side-swept bangs (though mine are a bit less cooperative and unruly than hers!), our websites were both designed by the same fabulous lady, and we both love to laugh and be totally random.
Needless to say, Jessica and I became fast friends. We spent loads of time together at BlogHer Food in Atlanta in May, and just a couple of weekends ago we frolicked around Disney with a couple other wonderful food bloggers on a cupcake crawl. I think we make a pretty good team, like a dynamic duo or something equally magical.
Enough waxing poetic about my undying love for Jessica, let’s talk about cheesecake!
Funny story: I don’t like cheese, at all. I know, I’m a total weirdo. The way I see it, I’m actually doing the rest of the world a favor by disliking cheese; there’s more for everyone else to eat! You’re welcome, America.
Funnier story: I may not like cheese, but I absolutely love making cheesecake! Again, I’m aware how much of a weirdo I am.
Maybe it’s the fact that cheesecake is endlessly versatile, able to take on millions of different flavors. Perhaps I’m fond of whipping up cream cheese and sugar, transforming it into an ultra-smooth, luxurious custard-like filling. Maybe I just like baking things in a water bath. We’ll never know.
A lot of people are intimidated to make cheesecake at home. They’re afraid of burnt tops and cracked surfaces; runny fillings and soggy crusts. But fear not, friends! Making a perfect cheesecake is a lot easier than you might think, and once you’ve made one yourself, you’ll never want to fork over a bunch of cash for a store-bought one again!
If summer had a flavor, it would probably taste a lot like this triple coconut cheesecake. There’s shredded coconut in the crust, coconut milk and extract in the cheesecake and whipped cream, and its topped off with large flakes of toasted coconut. This cheesecake is essentially a coconut lover’s dream!
Want to know a secret? Cheesecake freezes beautifully, and tastes amazing right out of the freezer! If you’re looking for a delicious way to beat the summer heat, insert popsicle sticks into cheesecake slices, freeze, and serve. If you’re the sharing type, this move will make you a very popular person.
This triple coconut cheesecake is pretty much amazing in every way possible, and I know you’re going to love it. In fact, I think you’ll go coconuts for it! Get it? Coconuts? Nuts? Bueller?
Terrible puns aside, this cheesecake is totally delish! One of our friends actually devoured an entire quarter of it! And that, my friends is some serious cheesecake love.