Coconut Cream Cheesecake

January 1, 2015 § Leave a comment

CoconutCreamCheeseCakeCoconut Cream Cheesecake

3 8-oz packages, cream cheese
3 eggs
1 can, coconut milk
1 can, sweetened condensed milk
1 cup, sour cream
1 packed cup, shredded coconut
1 package, coconut or vanilla instant pudding mix
1 tablespoon, corn starch

12, sugar cookies (or preferred choice of packaged cookies)
2 tablespoons, butter

2 cups, sour cream
2 tablespoons, sugar
1 teaspoon, vanilla or coconut extract
1 packed cup, shredded coconut

Prepare Crust: Combine ground cookies and melted butter; press in a spring form pan (9 inch) evenly while attempting to make an edge above the seal. Bake in a 350 degree preheated oven for 7-10 minutes, depending on your oven’s heat performance.

Prepare Filling: Blend together cream cheese, sweetened condensed milk, corn starch, and instant pudding mix until thoroughly combined; whisk eggs until incorporated, gently whisk in coconut milk, fold in sour cream, and then fold in coconut until incorporated throughout. (Note: after blending the first ingredients, do not overwork the filling.) Pour filling into prepared pan and place on a cookie sheet. (foiling the bottom of the pan is optional for easier cleaning of cookie sheet) Bake for 30 minutes at 340 degree preheated oven, turn up to 350 degree for the remaining 20 minutes (50 minutes total).

Prepare Topping: When the cheesecake is almost through baking – combine sour cream, sugar and extract. Place on the cheesecake as soon as the 50 minutes has finished and add the coconut flakes to the top of the sour cream mixture. Bake at 475 degrees for 5-7 minutes. Watch the cheesecake to be sure the coconut flakes do not over-brown.

Cool the cheesecake on a wire rack for a minimum of 2 hours before releasing the spring form. Keep the cheesecake refrigerated before serving. This is a terrific dessert for special occasions.

NOTES: Do not use a water-bath for this type of cheesecake. Soak knife in hot water for easier release of the cake.

By Kenneth Bargers


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