coconut cheesecake

How To Make coconut cheesecake

• 1

  Beat the cream cheese and 1/2 cup sugar until smooth ; beat in the flour , then the whipping cream , coconut cream and rum.
• 2

  Add the egg yolks ; 1 @ a time until blended ; stir in the coconut.
• 3

  In a medium mixing bowl: beat the egg whites until foamy ; gradually add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
• 4

  Fold the whipped egg whites into the cream cheese mixture.
• 5

  Pour into the pastry shell.
• 6

  Bake in a pre-heated oven @ 325° for 1 Hr.
• 7

  Turn off the oven after 1 hr. and prop the door open slightly ; leaving the pie inside the oven.
• 8

  After 30 minutes remove the pie and let cool.
• 9

  Chill in refrigerator at least 4 hrs. before serving.
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