Coconut cheesecake
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Coconut cheesecake
  Coconut    Cheesecakes  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21042. Report a problem with this recipe.
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      Title: Coconut cheesecake
 Categories: Toohot, Cheesecake
      Yield: 12 Servings
 
  1 1/2 c  Graham cracker crumbs
      3 c  Sweetened shredded coconut,
           Toasted
      1 tb Fresh squeezed lemon juice
      2 lb Cream cheese, room
           Temperature
      4 lg Eggs
    3/4 c  Sugar
    1/3 c  Unsalted butter melted
      1    15 ounce can cream of
           Coconut
      1 c  Whipping cream
      1 ts Vanilla extract
           Juice of 1 lemon
 
  Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter
  springform pan with 2 3/4 inch high sides with foil.  Mix graham
  cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and
  butter in small bowl. Press mixture onto bottom and up sides of pan.
  
  Beat cream cheese and sugar in large bowl until well blended.  Add
  eggs 1 at a time, beating well after each addition.  Add cream of
  coconut, cream, 1 cup coconut, vanilla extract and lemon juice and
  beat until well blended. Pour filling into crust.  Bake until puffed
  and set in center, about 1 hour 25 minutes.  Transfer to rack and
  cool completely. Cover and refrigerate overnight.
  
  Cut around pan sides to loosen cake.  Remove pan sides.  Sprinkle
  remaining coconut around edge of cake.
 




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Recipe ID 21042 (Apr 03, 2005)

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