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Coconut Cream Cheesecake




Source of Recipe


My recipe


List of Ingredients




--- Crust ---
2/3 Cup All-purpose Flour
1 Tablespoon Sugar
5 Tablespoons Well-chilled Butter, cut into small pieces
--- Filling ---
24 Oz. Cream Cheese, room temperature
1 1/2 Cups Sugar
4 Eggs, room temperature
2 Egg Yolks, room temperature
2 Cups Flaked Coconut
1 Cup Whipping Cream
1 Teaspoon Fresh Lemon Juice
½ Teaspoon Vanilla Extract

Recipe



For Crust: Combine flour and sugar in a large bowl. Using pastry blender, cut in butter until mixture resembles coarse corn meal. Gather into ball. Wrap in plastic and refrigerate 15 minutes.

Preheat oven to 325 degrees. Press dough into bottom of 10-inch springform pan. Bake until golden brown, 15 to 20 minutes. Cool slightly. Reduce 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 flaked coconut, whipping cream, fresh lemon juice, vanilla and almond extracts.

Pour filling into crust and bake until edges of filling are firm, about 70 minutes. Let cheesecake cool completely; remove springform. Cover cheesecake with plastic wrap and refrigerate for 4 hours. Just before serving, sprinkle with toasted coconut, if desired.