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

1. 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.
2. Heat oven to 325 degrees F. Press dough onto the bottom of a 10 inch springform pan.
3. Bake until golden brown, 15 to 20 minutes.
4. Cool slightly. Reduce temperature to 300 degrees F.
5. Using electric mixer, beat cream cheese and sugar until smooth.
6. Beat in eggs and yolks one at a time.
7. Mix in flaked coconut, whipped cream, fresh lemon juice, vanilla extract and almond extract. Pour filling into crust.
8. Bake until edges of filling area firm, about 70 minutes.
9. Let cool completely.
10. Remove springform. Cover with plastic. Refrigerate for 4 hours.
11. Garnish with toasted coconut.

Notes

This can also be frozen.