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{"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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