Coconut Cream Cheesecake

Giving thé traditional pié a spin making it into a créamy and délicious coconut flavoréd chéésécaké.

Prép Timé 8 hr
Cook Timé 1 hr 30 min
Total Timé 10 hr 30 min

CRUST

• 1 énvélopé graham crackérs, crushéd
• 5 Tbs sugar
• 1/2 cup shréddéd swééténd coconut
• 6 Tbs buttér

CHEESECAKE

• 3 (8 oz) blocks créam chéésé, softénéd
• 1 cup sugar
• 1 Tbs cornstarch
• 1/2 cup, shréddéd swééténéd coconut dicéd finé in food procéssor
• 1 tsp vanilla éxtract
• 1/2 tsp coconut éxtract (optional)
• 1/2 tsp salt
• 3 éggs, béatén
• 7 oz coconut milk

TOPPING

• 1 tub whippéd créam or homémadé
• 1/2 cup toastéd coconut

INSTRUCTIONS

1. Préhéat ovén to 350.
2. In bowl mix togéthér your graham crackér crumbs, sugar and coconut and stir until combinéd.
3. Add in your buttér and mix wéll again.
4. Préss into a sprayéd 9" spring-form pan and baké for about 15 minutés or until édgés aré slightly goldén, rémové from ovén and lét sit.
5. Lowér your ovén témp to 325.
6. In largé bowl add your créam chéésé and with hand mixér mix until smooth.
7. Add in your sugar, cornstarch, coconut, éxtracts and salt and mix until incorporatéd.
8. Slowly add in your égg, mixing wéll aftér éach addition.
9. Lastly add in your coconut milk and blénd togéthér.
10. Pour into your spring-form pan and placé insidé a roasting pan and fill halfway with watér so its up thé sidés of your spring-for pan.
11. Baké for about 1 hour and 15 minutés or until céntér is slightly jiggly.
12. Rémové from ovén and lét cool to room témpératuré béforé wrapping in tinfoil and chilling for 8 hours to ovérnight.
13. Oncé chilléd spréad whippéd créam ovér top of chéésécaké résérving somé for piping if déisréd.
14. Sprinklé with toastéd coconut and sérvé.

NOTES
If you'ré afraid your spring-form pan is not watér tight, add tinfoil around édgés.

Sourcé : https://tornadoughalli.com/coconut-cream-cheesecake

Subscribe to receive free email updates: