Ingredients
- 1 1/2 cups graham cracker crumbs
- 3 cups sweetened shredded coconut, toasted
- 1 tablespoon fresh squeezed lemon juice
- 2 pounds cream cheese, room temperature
- 4 large eggs
- 3/4 cup sugar
- 1/3 cup unsalted butter melted
- 1 15ounce can cream of coconut (such as Coco Lopez)
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- Juice of 1 lemon
Directions
Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
2 3/4inchhigh sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
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By dashndazz_13056940
Paramus, 70
on August 07, 2010
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I was invited to a barbeque and I wanted to bring something different so I tried this recipe and made it exactly as instructed. Having never made it before I didn't know what the reaction would be, but when it came time to serve the desserts, this cheesecake was literally gone in minutes. Luckily, I was able to get a sliver of it before it was gone and I would definitely make it again.
By Joyce Sullivan
Ft Lauderdale FL
on March 08, 2010
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I have to laugh and share this with you because if I had to duplicate what I did to this recipe, I don't think I could...I started out making it, not realizing that I only had 1lb of cream cheese not two. So I had already made the crust, based on 2 lbs of batter when I realized it. No problem, I thought, I'll just cut it in half and so what if I have a little left over crust. I proceed and during the prep of the rest of it, kept getting distracted and started following the recipe as if it were for the 2 lbs of cream cheese. To make a long story short, I halved some of the ingredients and used all of others..What I ended up with was absoulutely delicious. Because I used the whole can of cream of coconut and the full amount of heavy cream, I got more like a creamy custard than a cheese cake!. I used all the vanilla, half the lemon juice, 3/4 of the sugar and I don't even know what else. In any case, it was sooo good. I am not here to recommend anybody doing what I did, I'm just grateful that i didn't end up feeding my garbage disposal..something I'm all too familiar with when it comes to baking. Oh yeah, I also burnt the coconut when I was toasting it so i picked out what was usable and used untoasted for the rest!!! What a joke..I think I will stick to cooking as I really can cook,,just cant bake..I'll leave that for the experts...!!!
By shakespeare615_...
Aiea, 69
on December 24, 2009
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I used Splenda instead of sugar and lowfat cream cheese. Added 3 teaspoons of vanilla and it came out awesome!
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