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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Coconut Cream Cheesecake Recipe

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This recipe for Coconut Cream Cheesecake is from Recipes from Vicksburg and Beyond , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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
Stir in cooled coconut puree.
Slowly stir in eggs and yolks.
Stir in 2 1/2 Tbls. liqueur, lemon juice, and
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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