creamy coconut cheesecake
(1 rating)
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For the coconut lover. It is so rich and creamy. Absolutely delicious. It is a copycat recipe from the Cheesecake Factory.
(1 rating)
yield
12 serving(s)
prep time
55 Min
cook time
1 Hr 35 Min
method
Bake
Ingredients For creamy coconut cheesecake
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2-1/2 cif using shredded coconut, grate fine in a food processor
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1 cwhipping cream, scalded
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2-1/2 cflour
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1/3 ccold butter,sliced
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4 tspsugar
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4eggs
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2egg yolks
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2/3 tspcoconut extract plus water to make 2-1/2 tbsp.
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1 tsplemon juice
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1/2 tspvanilla
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1/2 tspalmond extract
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1 csour cream
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3drops coconut extract plus water to make 1/2 tsp.
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20 ozcream cheese
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1/4 ccream of coconut
How To Make creamy coconut cheesecake
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1Puree coconut and cream in a blender for 4 minutes; set aside to cool.
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2Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs. Pres evenly into bottom of a buttered 10 inch springform pan.
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3Bake at 325 degrees for 25 minutes.
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4Cream together cream cheese and 1-1/2 cup sugar. Stir in cooled coconut puree. Slowly stir in eggs and yolks. Stir in coconut extract, lemon juice and vanilla and almond extracts. Pour into a prepared crust. Bake in a 325 degree oven about 1 hour. Allow cheesecake to cool for 30 minutes.
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5Beat together sour cream, cream of coconut and remaining 1/2 tsp. coconut extract; spread over cheesecake. Bake at 325 degrees for 10 minutes.
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6Allow cheesecake to cool for 30 minute, then refrigerate for at least 4 hours. Sprinkle toasted coconut flakes over top before serving, for garnish.
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