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Coconut Cheesecake Recipe

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This recipe for Coconut Cheesecake, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Ann

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2/3 cup flour
1 T. sugar
5 T. well chilled butter – cut into pieces

Filling
3 8 oz. packages cream cheese
1 ˝ cups sugar
4 eggs (at room temperature)
2 egg yolks (at room temperature)
2 cups flaked coconut
2 cups whipping cream
1 tsp. fresh lemon juice
˝ tsp. vanilla
˝ tsp. almond extract
toasted coconut

Directions:
Directions:
Crust:
Combine flour and sugar in a large bowl. Using pastry blender, cut in butter until mixture resembles coarse meal. Gather into a ball and wrap in plastic. Refrigerate 15 minutes. Preheat oven to 325 degrees. Press dough into bottom of 10 inch spring form pan. Bake 15-20 minutes. Cool slightly.
Reduce oven temperature to 300 degrees.

Filling:
Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time. Mix in coconut, whipping cream, lemon juice, vanilla and almond extracts. Pour filling into crust. Bake until edges of filling are firm – about 70 minutes ( It took 100 minutes for me).
Let cheesecake cool completely. Remove from pan. Cover cheesecake with plastic wrap. Refrigerate at least 4 hours. Before serving, sprinkle with toasted coconut.

Note : I put a pan underneath the cheesecake while cooking because my pan leaked. Hope that doesn’t happen to you!

Personal Notes:
Personal Notes:
This is worth the time, so delicious!

 

 

 

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