Decadent Coconut-Macaroon Cheesecake: The Classic Better Homes and Gardens Recipe

Prepare to be enchanted by one of the most beloved dessert recipes: the Better Homes and Gardens Coconut-Macaroon Cheesecake. This recipe stands out as a true masterpiece, combining the creamy, rich texture of a classic cheesecake with the delightful chewiness and tropical flavor of coconut macaroons. It’s a dessert that consistently impresses, whether you’re serving it at a grand gathering or enjoying a quiet treat at home. The original recipe is simply excellent, delivering a perfect balance of sweetness and texture that makes it an instant favorite.

Beyond its traditional form, this cheesecake also shines in miniature versions. Throughout the years, I’ve experimented with scaling this recipe down to create smaller, individual delights that are just as impressive as their larger counterpart. While I plan to showcase the magnificent full-sized cheesecake soon, for now, here’s a glimpse of the charming 4-inch version.

Perfectly Scaling Your Coconut-Macaroon Cheesecake

One of the most appealing aspects of this Coconut-Macaroon Cheesecake recipe is its incredible versatility, particularly when it comes to serving sizes. While the standard 9-inch springform pan yields a generous cake perfect for parties, there are times when a smaller, more manageable portion is desired. I’ve successfully adapted this recipe to create delightful miniature cheesecakes, which are not only adorable but also fantastic for portion control or for individual servings at a brunch or dessert bar.

For those looking to make a mini cheesecake, I’ve had great results by using just one-sixth (⅙) of the original recipe quantities and baking it in a 4-inch ring. This yields a perfectly sized personal cheesecake. If you’re hosting a slightly larger gathering or simply want more individual servings, you can also use one-third (⅓) of the recipe and divide it evenly between two 4-inch rings. This allows for a bit more volume and still maintains the charm of the smaller format. When scaling, remember to adjust baking times accordingly; smaller cheesecakes will bake faster than larger ones, so keep a close eye on them to prevent overbaking.

Crust Innovations: Using Almond Flour for Ease and Flavor

The crust is the foundation of any great cheesecake, and this recipe features a delicious combination of toasted coconut, ground almonds, and melted butter. While traditional ground almonds provide a wonderful texture and nutty flavor, I’ve also discovered a fantastic shortcut that works beautifully: using almond flour in place of ground almonds. If you happen to have almond flour on hand, you’ll be pleased to know it performs exceptionally well and can save you a preparation step, as it’s already finely ground. This substitution creates an equally delectable crust that complements the creamy filling and coconut topping perfectly.

Almond flour is an excellent alternative because it’s essentially very finely ground blanched almonds. This means it offers the same rich almond flavor without the need for you to grind whole almonds yourself, which can be time-consuming. This swap ensures your crust is uniform in texture and still delivers that delightful crunch and flavor contrast to the smooth cheesecake filling. So, don’t hesitate to use almond flour if convenience is your priority – the results are just as outstanding.

Tips for a Flawless Cheesecake

Baking a perfect cheesecake, especially one as nuanced as this Coconut-Macaroon Cheesecake, can seem daunting, but with a few expert tips, you can achieve professional-quality results every time. Here’s how to ensure your cheesecake is smooth, creamy, and crack-free:

• **Room Temperature Ingredients:** Always start with cream cheese and eggs at room temperature. This is crucial for achieving a smooth, lump-free batter. Cold cream cheese can result in a lumpy filling, and cold eggs don’t emulsify as well, leading to an inconsistent texture.
• **Don’t Overbeat:** When mixing the cream cheese filling, beat until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools. Beat on low speed and scrape down the sides of the bowl frequently.
• **Gentle Egg Incorporation:** Add eggs one at a time, beating on low speed only until the yolk disappears. Again, overmixing at this stage can introduce too much air.
• **Water Bath (Bain-Marie):** Although this specific recipe doesn’t explicitly call for a water bath, it’s a technique often recommended for cheesecakes to ensure even baking and prevent cracks. A water bath creates a moist, steamy environment in the oven, which helps the cheesecake bake slowly and prevents the edges from setting faster than the center. If you choose to use one, wrap the springform pan tightly in heavy-duty aluminum foil to prevent water from seeping in, then place it in a larger roasting pan filled with about an inch of hot water.
• **Gradual Cooling:** Cheesecake needs to cool gradually to prevent cracking. After baking, turn off the oven and leave the cheesecake inside with the oven door ajar for about an hour. This slow transition from hot to warm helps prevent temperature shock.
• **Thorough Chilling:** Chilling is non-negotiable for cheesecake. It allows the flavors to meld and the texture to firm up beautifully. At least 4 hours is recommended, but overnight chilling is even better for the best possible result.
• **Meringue Topping:** For the meringue, ensure your egg whites are free of any yolk. Use a clean, grease-free bowl and whisk attachment. Beat the egg whites until soft peaks form, then gradually add sugar and beat until stiff, glossy peaks appear. This will create that perfect light and airy macaroon-like topping.

I originally had trouble locating the exact 9-inch version of this recipe on the Better Homes and Gardens website, which is why I’ve provided my paraphrased version here. This cake is so incredibly good that we often struggle to finish an entire one, which led me to making the smaller versions. However, I now find that making the full-sized cake and freezing individual slices is a brilliant solution for enjoying this delightful dessert whenever a craving strikes.

Recipe

Serving, Storage, and Freezing Your Cheesecake

Once your decadent Coconut-Macaroon Cheesecake is perfectly chilled, it’s ready to be the star of your dessert table. For the neatest slices, use a sharp knife warmed under hot water and wiped clean between each cut. Garnish with a few extra toasted coconut flakes or a light dusting of cocoa powder if desired. The chocolate drizzle adds a final touch of elegance and flavor contrast, making each slice a truly exquisite experience.

This cheesecake stores wonderfully in the refrigerator for up to 3-4 days, provided it’s covered tightly to prevent it from absorbing any other odors from the fridge. For longer storage, freezing is an excellent option. I’ve found that wrapping individual slices tightly in plastic wrap, then placing them in an airtight container or freezer bag, works best. When ready to enjoy, simply thaw a slice in the refrigerator overnight or at room temperature for a couple of hours. The texture and flavor hold up remarkably well, making it easy to enjoy this delicious treat anytime.

Whether you choose to make the grand 9-inch version for a celebration or charming miniature cheesecakes for individual indulgence, this Better Homes and Gardens Coconut-Macaroon Cheesecake recipe is sure to become a cherished addition to your culinary repertoire. Its unique combination of creamy filling, toasted coconut crust, and fluffy macaroon topping creates a symphony of flavors and textures that will leave everyone asking for more. Don’t shy away from experimenting with almond flour for the crust, and always remember the importance of proper chilling for the perfect cheesecake experience!

• Explore other BHG recipes: BHG Loaded Oatmeal Cookies
• A healthier option: Cooking Light Garden Harvest Cake
• For smaller cravings: Small Batch Chocolate Cookies Like Milk’s
• Another classic dessert: Excellent Double Crust Cherry Pie
• Quick topping idea: Mock Buttercream with Marshmallow Fluff