Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut Cheesecake Recipe
    Lost? Site Map

    Coconut Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 15 mins

    24 hrs

    1 hr 15 mins

    Karen's Krazy Kitchen's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    cheese ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325 degrees F.
    2. 2
      Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
    3. 3
      Bring 4 cups of water to a boil.
    4. 4
      Get out your roasting pan.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Beat the cream cheese and sugar in a large bowl until well blended.
    8. 8
      Add the eggs, one at a time, beating well after each addition.
    9. 9
      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.
    10. 10
      Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
    11. 11
      Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
    12. 12
      Bake until puffed, about 1 hour and 25 minutes.
    13. 13
      Remove from the oven and cool completely.
    14. 14
      Cover and refrigerate overnight.
    15. 15
      To serve, cut around the side of the pan to loosen and spring it free!
    16. 16
      Sprinkle the remaining coconut over the top and press around the sides.
    17. 17
      Enjoy!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Coconut Cheesecake

    Serving Size: 1 (307 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 981.1
     
    Calories from Fat 726
    74%
    Total Fat 80.7 g
    124%
    Saturated Fat 53.9 g
    269%
    Cholesterol 291.5 mg
    97%
    Sodium 576.5 mg
    24%
    Total Carbohydrate 54.2 g
    18%
    Dietary Fiber 3.4 g
    13%
    Sugars 39.5 g
    158%
    Protein 16.0 g
    32%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites