Coconut Cheesecake
Coconut Cheesecake Crust:
2 and 1/2 cups flour 1/3 cup real butter (cold) 4 teaspoons granulated sugar Preheat oven to 325 degrees. Add the 4 teaspoons of sugar to the flour and then cut the cold butter into it until it is mixed into small crumbs. Press this onto onto the bottom of a 9 inch springform pan that has been sprayed with cooking spray. Bake at 325 degrees for 25 minutes and then set aside to cool. Filling: 2 and 1/2 cups fresh coconut, grated 1 cup scalded heavy whipping cream 3 (8 ounce) packages of cream cheese, softened 1 and 1/2 cups granulated sugar 4 eggs at room temperature 2 egg yolks 2 and 1/2 tablespoons coconut liqueur 1 teaspoon lemon juice 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup sour cream 1/4 cup cream of coconut 1/2 teaspoon coconut liqueur toasted coconut flakes Directions: Puree the grated coconut and scalded cream in a blender for 4 minutes then set aside to cool. With an electric mixer on medium speed, combine the cream cheese and 1 and 1/2 cups sugar. Stir in the cooled coconut puree. Blend the eggs and yolks into the mixture and blend after each addition. Blend in the 2 and 1/2 tablespoons of coconut liqueur, lemon juice, and extracts. Pour this mixture over prepared crust. Bake at 325 degrees for about 1 hour or until almost set. Cool for 30 minutes at room temperature on a rack. Beat together the sour cream, cream of coconut, and 1/2 teaspoon of liqueur and spread over cheesecake. Return to the 325 degree oven and bake for 10 more minutes. Remove the cake from the oven and loosen the cake from the edges of the pan with a sharp knife but don't remove the rim. Cool to room temperature then refrigerate for at least 4 hours before removing the rim and garnishing with toasted coconut to serve. Serves 14.
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