Coconut Cream Cheesecake (Copycat)

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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