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    Coconut Cream Cheesecake

    Source of Recipe


    List of Ingredients

    Coconut Cream Cheesecake

    List of Ingredients
    -2 1/2 cup grated fresh coconut
    -1 cup whipping cream - scalded
    -2 1/2 cups all-purpose flour
    -1/3 cup cold butter - sliced
    -4 tsp. granulated sugar
    -20 oz. cream cheese
    -1 1/2 cup granulated sugar
    -4 eggs
    -2 egg yolks
    -2 1/2 Tbls. coconut liqueur
    -1 tsp. fresh lemon juice
    -1/2 tsp. vanilla extract
    -1/2 tsp. almond extract
    -1 cup sour cream
    -1/4 cup cream of coconut
    -1/2 tsp. coconut liqueur
    -toasted coconut flakes - for garnish

    -Puree coconut and cream in a blender for 4 minutes; set aside to cool.
    -Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
    -Press evenly into bottom of a buttered 10" springform pan.
    -Bake in a 325 degree oven for 25 minutes, or until golden brown.
    -Cream together cream cheese and 1 1/2 cups sugar.
    -Stir in cooled coconut puree.
    -Slowly stir in eggs and yolks.
    -Stir in 2 1/2 Tbls. liqueur, lemon juice, and extracts.
    -Pour into prepared crust.
    -Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
    -Allow cheesecake to cool for 30 minutes.
    -Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake.
    -Bake in a 325 degree oven for 10 minutes.
    -Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
    -Sprinkle coconut flakes over top before serving.





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