 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
If you're a fan of coconut, you will have to try this cheesecake. Ingredients:
crust |
2/3 cup all-purpose flour |
1 teaspoon sugar |
5 tablespoons unsalted butter |
filling |
24 ounces cream cheese, room temperature |
1 1/2 cups sugar |
4 eggs |
2 egg yolks |
2 cups shredded coconut |
1 cup heavy cream |
1 teaspoon lemon juice |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 300 degrees F.
2. CRUST:
3. Combine all ingredients in food processor.
4. Pulse until dough forms.
5. Remove from processor.
6. Form into a ball.
7. Refrigerate 15 minutes.
8. Pat dough onto the bottom and partly up sides of a 9 springform pan.
9. Bake for 15 minutes or until golden.
10. Reduce oven heat to 275 degrees F.
11. FILLING:
12. Beat cream cheese and sugar until smooth.
13. Beat in eggs and yolks one at a time, beating well after each addition.
14. Mix in the coconut, the cream, lemon juice, vanilla and almond extracts.
15. Bake for 65 to 70 minutes.
16. Remove from oven.
17. Let cool for 45 minutes.
18. Loosen springform from pan.
19. Let cool 15 minutes.
20. Remove springform from pan.
21. Let cool completely.
22. Cover with plastic wrap.
23. Refrigerate for at least four hours.
24. Sprinkle with coconut before serving.
|
|