Coconut Cream Cheesecake
2-1/2 cup grated fresh coconut
1 Cup Heavy Whipping Cream - Scalded
2-1/2 Cups All-Purpose Flour
1/3 Cup Cold Real Butter - Sliced
4 Tsp. Granulated Sugar
20 Oz. Cream Cheese
1 1/2 Cup Granulated Sugar
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
Preheat oven to 325 degrees F, grease a 10" springform pan
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 prepared springform pan. -Bake in a for 25 minutes, or until golden; set aside.
In a large bowl, with electric mixer, cream together cream cheese and 1-1/2 cups sugar. -Stir in cooled
coconut puree, then eggs and yolks, then 2-1/2 Tbls. liqueur, lemon juice, and extracts. Pour mixture evenly over 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.
In the meantime, 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 4 hours.
Sprinkle coconut flakes over top before serving.