Cheesecake Factory Coconut Cream Cheesecake
CATEGORIES
INGREDIENTS
  • Servings: 8
  • 2-1/2 cups grated fresh coconut
  • 1 cup whipping cream, scalded
  • 2-1/2 cups all-purpose flour
  • 1/3 cup cold butter, sliced
  • 4 teaspoons sugar
  • 20 ounces cream cheese
  • 1-1/2 cups sugar
  • 4 eggs
  • 2 egg yolks
  • 2-1/2 tablespoons coconut liqueur
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/4 cup cream of coconut
  • 1/2 teaspoon coconut liqueur
  • toasted coconut flakes for garnish
DIRECTIONS
  1. Puree coconut and cream in a blender for 4 minutes; set aside to cool.
  2. Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs. Press evenly into bottom of a buttered 10-in. springform pan. Bake in a 325ºF oven for 25 minutes, or until golden brown.
  3. Cream together cream cheese and 1-1/2 cups sugar. Stir in cooled coconut puree. Slowly stir in eggs and yolks. Stir in 2-1/2 tablespoons liqueur, lemon juice, and extracts. Pour into prepared crust.
  4. Bake in a 325ºF oven until sides of cake are dry and center is set, about 1 hour. Allow cheesecake to cool for 30 minutes.
  5. Beat together sour cream, cream of coconut, and 1/2 teaspoon liqueur; spread over cheesecake. Bake in a 325ºF oven for 10 minutes.
  6. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours. Sprinkle coconut flakes over top before serving.