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

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



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.



10-12 servings


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