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Coconut Cream Cheesecake




Source of Recipe


Aunt Saunny

Crust:
2/3 c. all-purpose flour
1 Tbsp. sugar
5 Tbsp. well chilled butter, cut into small pieces

Filling:
3 (8 oz.) cream cheese (room temperature)
1 1/2 c. sugar
4 eggs (room temperature)
2 egg yolks (room temperature)
2 c. flaked coconut
1 c. whipping cream
1 tsp. fresh lemon juice
1/2 tsp. vanilla
1/2 tsp. almond extract

For Crust: Combine flour and sugar in large bowl. Using pastry blender or 2 knives cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes. Preheat oven to 325 degrees. Press dough into bottom of 10-inch spring-form pan. Bake until golden brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300 degrees.
For Filling: Beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time. Mix in flaked coconut, whipping cream, fresh lemon juice, vanilla and almond extract. Pour filling into crust. Bake until edges of filling are firm, about 70 minutes. Let cheesecake cool completely. Remove spring-form. Cover cheesecake with plastic wrap. Refrigerate 4 hours.