Coconut Cheesecake Recipe

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Coconut Cheesecake Recipe

 



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Coconut Cheesecake

 

Ingredients


DOTTIE CROSS (TMPJ72B


CRUST

2 cup social tea cracker crumbs
4 tbsp sweet butter, softened

FILLING

1 1/2 lb creamed cottage cheese
1 cup granulated sugar
1 1/2 tsp coconut extract
4 eggs
1 cup sour cream
1 cup heavy cream

TOPPING

1 1/2 cup sour cream
1 tbsp granulated sugar
1/4 cup shredded coconut
1 maraschino cherry



 

Preparation

Pan: 10-inch springform pan Crust: In a medium-size bowl, combine the
social tea cracker crumbs and butter. Blend well with fingers, fork,
or pastry blender. Press or pat the mixture onto the bottom and sides
of a well-buttered springform pan. Chill in the freezer or
refrigerator for 30 minutes.

Filling: In a large bowl, beat the cottage cheese, sugar, coconut
extract, and 1 egg until smooth. Then add the remaining 3 eggs, one
at a time, and beat until very smooth. Add the sour cream and heavy
cream and continue to beat until very creamy and smooth. Pour the
mixture into the chilled pan. Place the springform pan inside of a
larger pan containing 1 inch of water and bake in a preheated 350
degree oven for 1-1/4 hours. Transfer the cake to a wire rack and
allow to cool for 30 minutes.

Topping: In a small mixing bowl, combine the sour cream, sugar, and
shredded coconut and beat until smooth. Spread the mixture evenly
over the top of the cake and bake in a preheated 350 degree oven for
5 minutes. Transfer to a wire rack and let cool completely. Remove
the sides of the springform pan and decorate the top of the cake with
a cherry. Refrigerate overnight. Remove the cake from the
refrigerator at least 2 hours before serving.

 

 

Servings: 12

 

 

 

 


 

Coconut Cheesecake Recipe brought to you by Recipes 4U