Coconut Cheesecake

13 ingredients
1 steps

Ingredients

  • Crust:
  • 1/2 cup sugar
  • 1 cellophane of graham crackers
  • 1 stick of butter
  • Filling:
  • 5 - 8 oz pkgs of creamchees (softened)
  • 3/4 cup of sugar
  • 5 - eggs
  • 3 - egg yolks
  • 1/4 cup heavy cream
  • 2 tlbs of flour
  • 1 tlbs coconut extract
  • 1 cup of shredded coconut

Directions

  1. 1
    {"0":"Crust:","1":"Crumb the graham crackers until fine. Add in sugar to make sure it's well blended. Melt butter in the microwave for 1 1\/2 minutes on high or until butter is completely melted. Add sugar and graham cracker mixture to butter and mix well. Press into the bottom of the springform pan.","3":"Filling:","4":"I generally sofen the creamcheese in the microwave for about 5 minutes on 60% power. Using my stand mixer, I put the cream cheese and sugar in the bowl and using the whisk combine for about 3 minutes on high. Add in all of the other ingredients except the shredded coconut. Mix on med-high to high until well blended. Remove bowl and stir in coconut. Pour on top of crust.","6":"Bake on top of a cookie sheet in a pre-heated oven of 500 degrees for 12 minutes, then turn the oven down to 215 and bake for 1 additional hour.","8":"During baking time, do not open the oven.","10":"Remove from oven and let cool then refridgerate for about 3-4 hours and then slice and serve. I put 16 as the servings but I've actually gotten more out of it as it's a rich, New York style, cheesecake."}

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