Coconut Cheesecake Recipe Cream Cheese Recipe For Chicken

COCONUT CHEESECAKE

Steps:

• Grease a 9 inch spring form pan and set aside.
• Preheat oven to 325.
• For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
• For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
• Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
• Take the cheesecake out and spread the topping evenly over the top.
• Bake for another 5 to 7 minutes.

PHILADELPHIA 3-STEP COCONUT CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high 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.

COCONUT CHEESECAKE BARS

Steps:

• Adjust oven rack to middle position. Heat oven to 350 degrees F. Line 9"x13" cake pan with foil so that 2" foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12-15 minutes; set aside to cool.
• Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut and salt on medium-high speed until well combined, 3-4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.
• Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake is puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.
• To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

COCONUT CREAM CHEESECAKE (COPYCAT)

Steps:

• 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!