Dessert Recipe
Coconut Cheesecake
Coconut Cheesecake:
Yield: 12 Servings
1 1/2 c Graham cracker crumbs
3 c Sweetened shredded coconut,
Toasted
1 tb Fresh squeezed lemon juice
2 lb Cream cheese, room
Temperature
4 lg Eggs
3/4 c Sugar
1/3 c Unsalted butter melted
1 15 ounce can cream of
Coconut
1 c Whipping cream
1 ts Vanilla extract
Juice of 1 lemon
Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter
spring form pan with 2 3/4 inch high sides with foil. Mix graham
cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and
butter in small bowl. Press mixture onto bottom and up sides of pan.
Beat cream cheese and sugar in large bowl until well blended. Add
eggs 1 at a time, beating well after each addition. Add cream of
coconut, cream, 1 cup coconut, vanilla extract and lemon juice and
beat until well blended. Pour filling into crust. Bake until puffed
and set in center, about 1 hour 25 minutes. Transfer to rack and
cool completely. Cover and refrigerate overnight.
Cut around pan sides to loosen cake. Remove pan sides. Sprinkle
remaining coconut around edge of cake.
|