creamy coconut cheesecake
(1 RATING)
For the coconut lover. It is so rich and creamy. Absolutely delicious. It is a copycat recipe from the Cheesecake Factory.
No Image
prep time
55 Min
cook time
1 Hr 35 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2-1/2 cup if using shredded coconut, grate fine in a food processor
- 1 cup whipping cream, scalded
- 2-1/2 cup flour
- 1/3 cup cold butter,sliced
- 4 teaspoons sugar
- 4 - eggs
- 2 - egg yolks
- 2/3 teaspoon coconut extract plus water to make 2-1/2 tbsp.
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup sour cream
- 3 - drops coconut extract plus water to make 1/2 tsp.
- 20 ounces cream cheese
- 1/4 cup cream of coconut
How To Make creamy coconut cheesecake
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Step 1Puree coconut and cream in a blender for 4 minutes; set aside to cool.
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Step 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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Step 3Bake at 325 degrees for 25 minutes.
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Step 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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Step 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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Step 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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