Coconut Cream Cheesecake

Coconut Cream Cheesecake

For special occasions, this coconut cream cheesecake is a hit. Do not be intimidated by the several steps to prepare - it is easy to make. Enjoy!

Ingredients

Filling -

• 3 8-oz packages, cream cheese

• 3 eggs

• ½ cup sugar

• 1 13.5-14 oz can, coconut milk

• 1 14-oz can, sweetened condensed milk

• 1 cup, sour cream

• 1 packed cup, shredded coconut

• 1 package, coconut or vanilla instant pudding mix

• 1 tablespoon, cornstarch

Crust -

• 12, sugar cookies (or preferred choice of packaged cookies)

• 2 tablespoons, butter

Topping -

• 1 ½ cups, sour cream

• 2 tablespoons, sugar

• 1 teaspoon, vanilla or coconut extract

• 1 packed cup, shredded coconut

Prepare Crust: Combine ground cookies and melted butter; press in a spring-form pan (9 inch) evenly while attempting to make an edge above the seal. Bake in a 350-degree preheated oven for 7-10 minutes, depending on your oven’s heat performance.

Prepare Topping: Combine sour cream, sugar, and extract. Set aside in the refrigerator.

Prepare Filling: Thoroughly blend together cream cheese, sugar, sweetened condensed milk, corn starch, and instant pudding mix until thoroughly combined. Whisk eggs until incorporated; gently whisk in coconut milk; fold in sour cream; and then fold in coconut until incorporated throughout. (Note: After blending the first ingredients, do not overwork the batter.) Pour filling into the prepared pan and place on a cookie sheet. Bake at 350 degrees for one hour. (If your oven runs hot- begin checking at 50 minutes to avoid cracking which would indicate overdone.)

Topping: Place on the cheesecake as soon as the hour is complete. Add the coconut flakes to the top of the sour cream mixture. Bake at 475 degrees for 5-7 minutes. Watch the cheesecake to be sure the coconut flakes do not over-brown. Cool the cheesecake on a wire rack for a minimum of 2 hours. Refrigerate the cheesecake for a minimum of 4 hours. Keep the cheesecake refrigerated before serving.

NOTES

Do not use a water-bath for this type of cheesecake. Place a pan of water on the lower rack when baking cheesecake. Foiling the bottom of the pan is optional for easier cleaning of cookie sheet; soak knife in hot water for easier release of the cake.