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Coconut Cheesecake Recipe

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This recipe for Coconut Cheesecake is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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