Coconut Cheesecake

I've had... mixed results with cheesecake in the past.  I hate over-baking it, but at the same time, I run the risk of it coming out gooey and under-done.  It's a weird balancing act.

I love coconut!  And that tasty coconut milk is sooooo good.  Sadly, I always end up with lots of leftover coconut milk and it's just too sweet and thick to just drink alone.

I get an even bottom crust by smoothing the crumbs to the edge of the pan with a smaller cake pan covered in plastic wrap.  It has the distinct advantage of being extremely easy to clean up.  I just throw away the plastic!

Part of my problem with getting the perfect cheesecake may be that my process involves a complicated water-bath procedure, which seems really alien to most people.  I find that this works maybe 70% of the time.  The other 30% is just runny cheesecake.

But this was one of those times where everything came together.  A little toasted coconut on top made this cake so pretty.  And it was dangerously delicious! P=