Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a beautiful and impressive cake--great for holidays.

Ingredients Nutrition

Directions

  1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
  2. Bake at 350° for 8 minutes. Cool.
  3. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
  4. Bake at 350° for 1 hour. Cool completely on a wire rack.
  5. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
Most Helpful

5 5

here's an elaboration on the orange curd: 1 cup sugar 1/4 cup cornstarch 2 cups FRESH orange juice (about 4 pounds navel oranges) 3 large eggs, lightly beaten 1/4 cup butter 1 tablespoon grated orange rind Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. **I tried piping my own detail onto the side of the cake but it was not sticking so I ended up just peeling the side off. The toasty edge still looked great. This was a hit over the holidays! It's slightly rich, but a definite pleaser.