Coconut Cream Cheesecake
From hooksc 14 years ago
- 75 minutes to make
- Serves 16
A smooth sweet way to end a meal. Not overpowering.
Ingredients
- Use coconut cookie crust - see crust page shopping list
- 3/4 cup coconut, lightly toasted shopping list
- 2 pounds Philly cream cheese,softened shopping list
- 1 1/4 cup sugar shopping list
- 3 Tbsp flour shopping list
- 5 large eggs shopping list
- 1/2 ounce coconut extract or 1/2 cup coconut liquor shopping list
- 1/2 cup heavy cream shopping list
- NOTE: for coconut flavoring, you can use a small box of shopping list
- coconut cream pudding shopping list
How to make it
- Preheat oven to 475^.
- Blend cream cheese, sugar, and flour until smooth.
- Add eggs one at a time.
- Add extract and cream mixing thoroughly.
- Fold in toasted coconut.
- Pour into prepared pan.
- Bake at 475^ for 15 minutes.
- Reduce temp. to 250^ and continue baking for 1 hour.
- Let cool and refrigerate before serving.
The Rating
Reviewed by 6 people-
Rated you a 5,very nice!
lanabade
in Goshen loved it
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I love the sound of this!
midgelet
in Whereabouts loved it
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Good!
cuzpat
in Sikeston loved it
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