Coconut Cream Cheesecake - Tornadough Alli

By srumbel

Ingredients

• Crust
• 1 envelope graham crackers, crushed
• 5 Tbs sugar
• 1/2 cup shredded sweetend coconut
• 6 Tbs butter
• Cheesecake
• 3 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 Tbs cornstarch
• 1/2 cup, shredded sweetened coconut diced fine in food processor
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional)
• 1/2 tsp salt
• 3 eggs, beaten
• 7 oz coconut milk
• Topping
• 1 tub whipped cream or homemade
• 1/2 cup toasted coconut

Details

Servings 1
Preparation time 480mins
Cooking time 630mins
Adapted from tornadoughalli.com

Preparation

Step 1

Preheat oven to 350.

In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined.

Add in your butter and mix well again.

Press into a sprayed 9" spring-form pan and bake for about 15 minutes or until edges are slightly golden, remove from oven and let sit.

Lower your oven temp to 325.

In large bowl add your cream cheese and with hand mixer mix until smooth.

Add in your sugar, cornstarch, coconut, extracts and salt and mix until incorporated.

Slowly add in your egg, mixing well after each addition.

Lastly add in your coconut milk and blend together.

Pour into your spring-form pan and place inside a roasting pan and fill halfway with water so its up the sides of your spring-for pan.

Bake for about 1 hour and 15 minutes or until center is slightly jiggly.

Remove from oven and let cool to room temperature before wrapping in tinfoil and chilling for 8 hours to overnight.

Once chilled spread whipped cream over top of cheesecake reserving some for piping if desired.

Sprinkle with toasted coconut and serve.


Notes

If you're afraid your spring-form pan is not water tight, add tinfoil around edges.