Coconut Cheesecake

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Coconut Cheesecake

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Tips for making cheesecake

1 cup coconut macaroon cookie crumbs

1 cup butter cookie crumbs

1/2 cup melted butter

3 pounds cream cheese, softened

1 cup sugar

6 eggs

1 cup coconut milk

1/2 cup flour

1/2 teaspoon salt

1 teaspoon vanilla

1 1/2 cups shredded coconut

Preheat the oven to 350 degrees. Combine the cookie crumbs and the butter. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the coconut milk. Add the flour, salt and vanilla and blend until smooth. Add the coconut and pulse until incorporated. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the cake. This will prevent the cake from splitting down the center. Cool the cake completely before cutting by chilling overnight in the refrigerator. Slice the cheesecake into twelve slices.


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