Sweet Cheesecake Recipes
Coconut Cream Cheesecake
Ingredients
Crust
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 5 tablespoons well-chilled butter, cut into small pieces
Filling
- 24 ounces cream cheese (at room temperature)
- 1 1/2 cups granulated sugar
- 4 eggs (at room temperature)
- 2 egg yolks (at room temperature)
- 2 cups flaked coconut
- 1 cup whipping cream, whipped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Toasted coconut (optional)
Instructions
- Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate for 15 minutes.
- Heat oven to 325 degrees F. Press dough onto the bottom of a 10 inch springform pan.
- Bake until golden brown, 15 to 20 minutes.
- Cool slightly. Reduce temperature to 300 degrees F.
- Using electric mixer, beat cream cheese and sugar until smooth.
- Beat in eggs and yolks one at a time.
- Mix in flaked coconut, whipped cream, fresh lemon juice, vanilla extract and almond extract. Pour filling into crust.
- Bake until edges of filling area firm, about 70 minutes.
- Let cool completely.
- Remove springform. Cover with plastic. Refrigerate for 4 hours.
- Garnish with toasted coconut.
Notes
This can also be frozen.