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Cheesecake Factory Coconut Cream Cheesecake

RG

Ingredients

  • 2 1/2 cups grated fresh coconut
  • 1 cup whipping cream, scalded
  • 2 1/2 cups all-purpose flour
  • 1/3 cup cold butter, sliced
  • 4 teaspoons granulated sugar
  • 20 ounces cream cheese
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 2 egg yolks
  • 2 1/2 tablespoons coconut liqueur
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/4 cup cream of coconut
  • 1/2 teaspoon coconut liqueur
  • Toasted coconut flakes (for garnish)

Instructions

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

Serves 12.




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