Name: Strawberry-Coconut Cheesecake
Yield: Makes 10 to 12 servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, melted, divided; 3/4 cup graham cracker crumbs; 1/2 cup unsweetened shredded coconut,* toasted, cooled; 1/4 cup sugar; 3 8-ounce packages cream cheese, room temperature; 1 cup sugar; 1/4 cup (1/2 stick) unsalted butter, room temperature; 3 tablespoons cornstarch; 4 large eggs; 1 cup canned sweetened cream of coconut (such as Coco López)**; 1/4 cup coconut rum (such as Malibu); 1/4 cup seedless strawberry jam; 2 tablespoons water; 3 1-pint containers strawberries, stemmed, sliced

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Strawberry-Coconut CheesecakeMark Thomas

Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

Test-kitchen tip:

Baking cheesecake in the gentle, even heat of a water bath (bain-marie) ensures a uniform texture. *Available at specialty foods stores and natural foods stores. **Available in the liquor section of most supermarkets.

Recipe notes

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