Taro Brand Poi Cheesecake with Coconut Graham Cracker Crust

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This is a recipe that I created for Taro Brand: Poi cheesecake with a Diamond Bakery buttery Coconut Graham Cracker Crust!  

Super easy to make and its ultra-silky-smooth texture is amazing! Be sure to visit Tarobrand.com and order your fresh frozen poi – shipped anywhere!

Taro-Brand-Poi-Cheesecake-Coconut-Graham-Cracker-Crust-Recipe
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5 from 1 vote

Taro Brand Poi Cheesecake with Coconut Graham Cracker Crust

Taro Brand: Poi cheesecake with a Diamond Bakery buttery Coconut Graham Cracker Crust! Super easy to make and its ultra-silky-smooth texture is amazing!
Prep Time15 mins
Active Time35 mins
Ready In: +2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American, Hawaii, Local
Keyword: taro brand, coconut, crust, Poi, Cheesecake, Coconut cake, Cake, Cake Recipes, Graham Cracker Crust, Dessert, Cheese Cake, Cheesecake Recipe
Yield: 1 Serving
Calories: 2929kj
Author: Taro Brand

Materials

Filling

  • 1 pound cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh or fresh frozen Taro Brand poi
  • 2 eggs room temperature
  • purple food coloring (optional)

Crust

  • 4.5 ounces Diamond Bakery coconut graham crackers (about 32 squares), crumbs
  • 3 tablespoons brown sugar
  • 1/2 cup butter

Instructions

Filling

  • In a medium bowl cream powdered sugar and cream cheese using an electric mixer.  
  • Add vanilla extract and poi and mix for 1-2 minutes.
  • Separate eggs and add egg yolks to poi mixture and blend well.  
  • In a separate bowl, beat egg whites until stiff peaks form.  
  • Gently fold egg whites into poi mixture.
  • Optional, add purple food coloring to desired tint.
  • Save about 1/2 cup of the filling for later use.

Filling

  • In a food processor, add graham crackers.  
  • Turn food processor on until fine crumbs are achieved.  
  • With processor still on, add sugar and slowly add small pieces of cold butter into the food processor.  
  • The crumb mixture should have the consistency of wet sand.

Assemble

  • Press graham cracker crumb mixture into 4" mini spring form pans.  
  • Press crumb mixture into spring form pan to form a loose crust.  
  • Fill spring form molds about 3/4 with cheesecake filling.  
  • Preheat oven to 300 degrees.
  • Bake in a water bath for 35 minutes.  
  • Once cooking is completed, turn oven off and pop oven door open and allow cheesecake to remain in oven for 30 minutes. This will help prevent cheesecake from cracking.  
  • After 30 minutes, remove cheesecakes from oven and allow to sit at room temperature for at least 30 minutes before chilling.  
  • Refrigerate for 2-3 hours before serving.

Service

  • To serve, run hot water on outer edges of spring form pan.  
  • You will see the cheesecake separate from the mold.  
  • Gently remove cheesecake from spring form pan and plate.  
  • Pour some of the reserved cheesecake filling over the cheesecake, garnish with whipped cream, fruit and leftover graham cracker crumbs.

Nutrition

Calories: 2929kj | Carbohydrates: 400g | Protein: 41g | Fat: 122g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 341mg | Sodium: 5652mg | Potassium: 1180mg | Fiber: 24g | Sugar: 189g | Vitamin A: 752IU | Vitamin C: 5mg | Calcium: 688mg | Iron: 14mg
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