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creamy coconut cheesecake

(1)
scent4U avatar
Recipe by
Anita Hoffman
@scent4U
Holland, PA

For the coconut lover. It is so rich and creamy. Absolutely delicious. It is a copycat recipe from the Cheesecake Factory.

read more
(1)
yield 12 serving(s)
prep time 55 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For creamy coconut cheesecake

  • 2-1/2 c
    if using shredded coconut, grate fine in a food processor
  • 1 c
    whipping cream, scalded
  • 2-1/2 c
    flour
  • 1/3 c
    cold butter,sliced
  • 4 tsp
    sugar
  • 4
    eggs
  • 2
    egg yolks
  • 2/3 tsp
    coconut extract plus water to make 2-1/2 tbsp.
  • 1 tsp
    lemon juice
  • 1/2 tsp
    vanilla
  • 1/2 tsp
    almond extract
  • 1 c
    sour cream
  • 3
    drops coconut extract plus water to make 1/2 tsp.
  • 20 oz
    cream cheese
  • 1/4 c
    cream of coconut

How To Make creamy coconut cheesecake

  • 1
    Puree coconut and cream in a blender for 4 minutes; set aside to cool.
  • 2
    Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
    Pres evenly into bottom of a buttered 10 inch springform pan.
  • 3
    Bake at 325 degrees for 25 minutes.
  • 4
    Cream 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.
  • 5
    Beat together sour cream, cream of coconut and remaining 1/2 tsp. coconut extract; spread over cheesecake.
    Bake at 325 degrees for 10 minutes.
  • 6
    Allow 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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