Coconut Cream Cheesecake
From lacrenshaw 15 years ago
- 85 minutes to make
- Serves 16
If you're a fan of coconut, you will have to try this cheesecake.
Ingredients
- CRUST: shopping list
- 2/3 cup all-purpose flour shopping list
- 1 teaspoon sugar shopping list
- 5 tablespoons unsalted butter shopping list
- FILLING: shopping list
- 24 ounces cream cheese, room temperature shopping list
- 1 1/2 cups sugar shopping list
- 4 eggs shopping list
- 2 egg yolks shopping list
- 2 cups shredded coconut shopping list
- 1 cup heavy cream shopping list
- 1 teaspoon lemon juice shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/2 teaspoon almond extract shopping list
How to make it
- Preheat oven to 300 degrees F.
- CRUST:
- Combine all ingredients in food processor.
- Pulse until dough forms.
- Remove from processor.
- Form into a ball.
- Refrigerate 15 minutes.
- Pat dough onto the bottom and partly up sides of a 9" springform pan.
- Bake for 15 minutes or until golden.
- Reduce oven heat to 275 degrees F.
- FILLING:
- Beat cream cheese and sugar until smooth.
- Beat in eggs and yolks one at a time, beating well after each addition.
- Mix in the coconut, the cream, lemon juice, vanilla and almond extracts.
- Bake for 65 to 70 minutes.
- Remove from oven.
- Let cool for 45 minutes.
- Loosen springform from pan.
- Let cool 15 minutes.
- Remove springform from pan.
- Let cool completely.
- Cover with plastic wrap.
- Refrigerate for at least four hours.
- Sprinkle with coconut before serving.
The Rating
Reviewed by 8 people-
Another good one and another keeper! High 5, girl!
juels
in Clayton loved it
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fantastic cheesecake love cocunut
momo_55grandma
in Mountianview loved it
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2 of my loves coconut and cheesecakes hahah so i will love this one yummmm
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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