Coconut Cheesecake
HB-5516 · Hand-built original · American
A baked cheesecake with a graham cracker crust and a coconut extract filling, covered with coconut whipped cream and toasted coconut.
AmericanDessert1 hr 10 minServes 18403 kcal
Main ingredient: coconut
Pairs well with: coffee, fresh pineapple
Servings:18quantities adjust to match
Ingredients
- 2 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 cup salted butter, melted
- 24 ounces cream cheese
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 3/4 cup sour cream
- 1 1/2 tablespoons coconut extract
- 3 eggs
- 1 3/4 cups heavy whipping cream
- 1 cup powdered sugar
- 1 1/2 teaspoons coconut extract
- 1 1/4 cups toasted coconut
Method
- Preheat the oven to 325°F.
- Combine the graham cracker crumbs, sugar and melted butter and press the mixture into a baking dish.
- Bake the crust for 10 minutes, then lower the oven temperature to 300°F.
- Combine the cream cheese, sugar and flour in a bowl, then add the sour cream and coconut extract.
- Add the eggs and mix everything well.
- Spread the filling over the crust and bake for 30 minutes.
- Whisk the whipping cream, powdered sugar and coconut extract and spread the mixture over the cake.
- Sprinkle the toasted coconut over the top, slice and serve.
Prep: 30 minutes · Cook: 40 minutes · Total: 1 hour 10 minutes
Nutrition (per serving, where published)
403 kcalCalories