Zucchini Coconut Cheesecake

So here we are it is Wednesday, and I have two more recipes to post from last weeks bounty! I still have 9 bulbs of garlic (buying the bunch is such a great investment, I will get another this week, to store in my root cellar, and that garlic will keep until Feb/Mar of next year, store in a cool dark area) I have one head of lettuce, scallions and potatoes left, all of which are earmarked for dinner tonight! I would say that the $30 dollars I spent last week served me well for the week! Shopping at a farmers market is no more expensive then a grocery store, but the benefits are fantastic! You get the freshest, local produce available, you can actually talk to the very people that grow and harvest your food, you keep money local, which a boost to the local economy! No I am not anti-grocer, but for the season, why not give yourself the best at no extra cost!

So remember I got 4 c of shredded Zucchini last week and I only used 2 c. Want to make a wonderful dessert that will give 16 servings? All for $1.05/serving! (now the slice shown would easily feed 2)

Zucchini Coconut Cheesecake

copyright catmacera2012

For the base: (or use your favorite)

3/4 c buckwheat flour
3/4 c wheat pastry flour
1 c unbleached All-purpose flour
1 stick butter, melted and slightly cooled
2/3 c sugar
2 eggs,  room temperature, lightly beaten

Filling:

3 8-oz JFF Kayhoora Creme Cheese (cream cheese), room temperature
5 eggs, room temperature
1 can of Coconut Cream (not milk)
2 c shredded Zucchini that has been tossed with 2 tbsp flour*
1 tsp vanilla
1/8 tsp nutmeg

Preheat oven to 450 degrees F. You will need a 10" spring form pan and a baking sheet. In large mixing bowl (or you can use a food processor if you want) add the flour and sugar, combine well. Add in the eggs, mix just until the mixture looks like sand. With mixer on low, slowly add in the melted butter. Mixture should hold together when squeezed in your hand.

Spread this evenly on bottom of pan. Pressing to form to the pan and going about 2" up the sides of pan. Place on baking sheet in the oven for 5-7 minutes. Remove and allow to cool before adding the filling.

Reduce the oven temperature to 350 degrees F. Once crust is cool, place back on baking sheet and set aside while you mix the filling.

The key to a good cheesecake (other then JFF cream cheese that this) is to everything at room temperature. Place all of the cream cheese in the mixing bowl. Beat with paddle attachment until light and fluffy, about 5 minutes. Shake can of coconut cream well before opening. With mixer on low, slowly pour in cream. Scrap down sides, then add in salt, vanilla and nutmeg. Combine well. With mixer on low, add in eggs one at a time ( I always have mine cracked into a bowl before hand). Mixing well and scraping down sides. Fold in zucchini.*(the flour helps prevent the zucchini from settling to the bottom).

Pour batter into prepared shell. Bake at 350 degrees F for 1 hr and 20 minutes, or until a paring knife inserted comes just clean. (the cake will continue to cook, so the knife should have just a little batter on it, this helps keep a moist cheesecake). Turn off oven and crack the door slightly. Allow the cake to cook for 1 hour in the oven, then move to a cooling rack to finish.

Run a knife around the edge of pan, pop the spring and remove the cake. Wrap and refrigerate for at least 4 hours or overnight.

Allow the cake to come to room temperature before serving. This should easily give 16 servings. Store in refrigerator for 7-10 days (mine never lasts that long, gets shared and eaten long before that!)