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The Cheesecake Factory's® Coconut Cream Cheesecake

Source of Recipe

Inernet


List of Ingredients

-2 1/2 cup grated fresh coconut
-1 cup whipping cream - scalded
-2 1/2 cups all-purpose flour
-1/3 cup cold butter - sliced
-4 tsp. granulated sugar
-20 oz. cream cheese
-1 1/2 cup granulated sugar
-4 eggs
-2 egg yolks
-2 1/2 Tbls. coconut liqueur
-1 tsp. fresh lemon juice
-1/2 tsp. vanilla extract
-1/2 tsp. almond extract
-1 cup sour cream
-1/4 cup cream of coconut
-1/2 tsp. coconut liqueur
-toasted coconut flakes - for garnish




Recipe

-Puree coconut and cream in a blender for 4 minutes; set aside to cool.
-Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
-Press evenly into bottom of a buttered 10" springform pan.
-Bake in a 325 degree oven for 25 minutes, or until golden brown.
-Cream together cream cheese and 1 1/2 cups sugar.
-Stir in cooled coconut puree.
-Slowly stir in eggs and yolks.
-Stir in 2 1/2 Tbls. liqueur, lemon juice, and extracts.
-Pour into prepared crust.
-Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
-Allow cheesecake to cool for 30 minutes.
-Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake.
-Bake in a 325 degree oven for 10 minutes.
-Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
-Sprinkle coconut flakes over top before serving.