My Aunt Marie's Homemade Coconut Cheesecake. I got to lick the spatula and eat some toasted coconut. She taught me well. Ingredients Needed;
1 1/2 cups graham cracker crumbs or Optional Anna's Ginger Snaps 1/4 cup sugar 1/3 cup unsalted butter, melted 3 packages (8 ounces each) cream cheese, softened 1 cup granulated sugar 3 large eggs 1 cup coconut cream 1 teaspoon real vanilla extract 1/2 teaspoon real coconut extract 1 cup shredded coconut, toasted Whipped cream, for garnish Additional toasted shredded coconut, for garnish
Directions:
Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool. Beat the cream cheese and 1 cup sugar in a large bowl until smooth. Add eggs, one at a time, beating well after each addition. Mix in coconut cream, vanilla extract, and coconut extract. Fold in 1 cup toasted shredded coconut. Pour the filling over the crust. Bake for 55-60 minutes or until the center is set. Turn off the oven; leave the door ajar, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight. Garnish with whipped cream and additional toasted shredded coconut before serving. Prep Time: 30 minutes | Cooking Time: 60 minutes | Cooling/Chilling Time: 5 hours; 12 servings Let's Eat.
My Aunt Marie's Homemade Coconut Cheesecake.
I got to lick the spatula and eat some toasted coconut. She taught me well.
Ingredients Needed;
1 1/2 cups graham cracker crumbs or
Optional Anna's Ginger Snaps
1/4 cup sugar
1/3 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup coconut cream
1 teaspoon real vanilla extract
1/2 teaspoon real coconut extract
1 cup shredded coconut, toasted
Whipped cream, for garnish
Additional toasted shredded coconut, for garnish
Directions:
Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
Beat the cream cheese and 1 cup sugar in a large bowl until smooth. Add eggs, one at a time, beating well after each addition.
Mix in coconut cream, vanilla extract, and coconut extract. Fold in 1 cup toasted shredded coconut. Pour the filling over the crust.
Bake for 55-60 minutes or until the center is set. Turn off the oven; leave the door ajar, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
Garnish with whipped cream and additional toasted shredded coconut before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Cooling/Chilling Time: 5 hours;
12 servings
Let's Eat.