More Great Recipes: Cheesecake

Coconut Cream Cheesecake

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By kc10
Member since 2006

Serves | Prep Time | Cook Time


2/3 cup all-purpose flour
1 tablespoons sugar
5 tablespoons well-chilled butter; cut in small pieces
3 pkgs. (8 oz. each) cream cheese, room temperature
1-1/2 cups sugar
4 eggs, room temperature
2 egg yolks, room temperature
2 cups flaked coconut
1 cup whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Crust: Combine flour and sugar in large bowl. Using pastry blender or 2 knives cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes. Preheat oven to 325ºF. Press dough into bottom of 10-inch spring-form pan. Bake until golden brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300ºF.


Filling: Beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time. Mix in flaked coconut, whipping cream, fresh lemon juice, vanilla and almond extract. Pour filling into crust. Bake until edges of filling are firm, about 70 minutes. Let cheesecake cool completely. Remove springform. Cover cheesecake with plastic wrap. Refrigerate 4 hours.

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