COCONUT CHEESECAKE
This is the most fantastic Cheesecake I have ever tasted. The recipe is from M.S. Milliken and S. Feniger (with very minor changes). I have no idea who they are but I sure do thank them for this great recipe. People just go silent when eating this.
Provided by Karens Krazy Kitchen
Categories Cheesecake
Time P1DT1h15m
Yield 1 cheese cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
- Bring 4 cups of water to a boil.
- Get out your roasting pan.
- Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
- Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
- Beat the cream cheese and sugar in a large bowl until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
- Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
- Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
- Bake until puffed, about 1 hour and 25 minutes.
- Remove from the oven and cool completely.
- Cover and refrigerate overnight.
- To serve, cut around the side of the pan to loosen and spring it free!
- Sprinkle the remaining coconut over the top and press around the sides.
- Enjoy!
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Mandip Powar
[email protected]This recipe was a disaster! The cheesecake didn't set properly, and the crust was too crumbly. I won't be making this again.
Seema Khatoon
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Arthur Lane
[email protected]I'm not a huge fan of coconut, but I thought I'd give this recipe a try. I'm glad I did! The coconut flavor was not overpowering, and the cheesecake was delicious. I'll definitely be making this again.
Richard Michael
[email protected]This cheesecake was a hit at my party! Everyone loved the creamy coconut filling and the graham cracker crust. It was also very easy to make, which is always a plus.
Eltolja Merritte
[email protected]I'm a huge fan of coconut and cheesecake, so I was excited to try this recipe. It turned out perfectly! The coconut flavor was subtle but present, and the cheesecake was creamy and rich. I also love that this recipe doesn't require any baking. It's t