Cheescake Factory's Coconut Cream Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/2 cups grated fresh coconut 1 cup whipping cream, scalded 3 cups all-purpose flour 1/3 cup cold butter, sliced 4 teaspoons granulated sugar 20 ounces cream cheese 1 1/2 cups granulated sugar 4 eggs 2 egg yolks 2 1/2 tablespoons coconut liqueur 1 teaspoon fresh lemon juice, no subs please 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup sour cream 1/4 teaspoon cream of coconut 1/2 teaspoon coconut liqueur toasted coconut flakes, garnish
Directions
Preheat oven to 325°F.
Puree coconut and cream in blender for 4 minutes; set aside to cool.
Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
Bake for 25 minutes, or until golden brown.
Cream together cream cheese and 1-1/2 cups sugar.
Stir in cooled puree.
Slowly stir in eggs and yolks.
Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
Pour into prepared crust.
Bake until sides of cake are dry and center is set, about 1 hour.
Allow cheesecake to cool for 30 minutes.
Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
Bake for 10 minutes.
Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
Sprinkle coconut flakes over top before serving.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MROBINET.
Preheat oven to 325°F.
Puree coconut and cream in blender for 4 minutes; set aside to cool.
Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
Bake for 25 minutes, or until golden brown.
Cream together cream cheese and 1-1/2 cups sugar.
Stir in cooled puree.
Slowly stir in eggs and yolks.
Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
Pour into prepared crust.
Bake until sides of cake are dry and center is set, about 1 hour.
Allow cheesecake to cool for 30 minutes.
Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
Bake for 10 minutes.
Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
Sprinkle coconut flakes over top before serving.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MROBINET.
Nutritional Info Amount Per Serving
- Calories: 623.0
- Total Fat: 46.7 g
- Cholesterol: 238.1 mg
- Sodium: 268.0 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 2.5 g
- Protein: 12.6 g
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