Coconut Cream Cheesecake (Copycat)

Name: Coconut Cream Cheesecake (Copycat)
Prep time: 20 min
Cook time: 2 min
Total time: 3 min
Ingredients: 2 1/2 cups grated fresh coconut; 1 cup whipping cream, scalded; 3 cups all-purpose flour; 1/3 cup cold butter, sliced; 4 teaspoons granulated sugar; 20 ounces cream cheese; 1 1/2 cups granulated sugar; 4 eggs; 2 egg yolks; 2 1/2 tablespoons coconut liqueur; 1 teaspoon fresh lemon juice, no subs please; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup sour cream; 1/4 teaspoon cream of coconut; 1/2 teaspoon coconut liqueur; toasted coconut flakes, garnish

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Prep Time: 20 minutes

Cook Time: 2 hours, 40 minutes

Total: 3 hours

Servings: 6.5

Author : Manami

dessert cheese coconut

Instructions

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Step 1

Preheat oven to 325°F.

Step 2

Puree coconut and cream in blender for 4 minutes; set aside to cool.

Step 3

Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.

Step 4

Bake for 25 minutes, or until golden brown.

Step 5

Cream together cream cheese and 1-1/2 cups sugar.

Step 6

Stir in cooled puree.

Step 7

Slowly stir in eggs and yolks.

Step 8

Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.

Step 9

Pour into prepared crust.

Step 10

Bake until sides of cake are dry and center is set, about 1 hour.

Step 11

Allow cheesecake to cool for 30 minutes.

Step 12

Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.

Step 13

Bake for 10 minutes.

Step 14

Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.

Step 15

Sprinkle coconut flakes over top before serving.

Step 16

Enjoy!

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