Coconut Cheesecake

Ingredients

1 cup Butter cookie crumbs
cup Melted butter
3 pounds Cream cheese, softened
1 cup Sugar
1 cup Coco Lopez milk
cup Flour
teaspoon Salt
1 teaspoon Vanilla
cup Fresh shredded coconut - (available in the freezer section)
2 cups Lemon Curd Anglaise Sauce see * Note
Fresh mint sprigs

Preparation

1
Preheat the oven to 350 degrees.
2
Combine the cookie crumbs and the butter. Mix well and press into a 10-inch springform pan.
3
In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the coconut milk. Add the flour, salt and vanilla and blend until smooth. Add the coconut and pulse until incorporated.
4
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center.
5
Cool the cake completely before cutting. Slice the cheesecake into twelve slices and serve with the Lemon Curd Anglaise Sauce, whipped cream and fresh mint sprigs.

Tools

 



Yield:

12.0 servings

Added:

Thursday, February 11, 2010 - 7:25pm

Creator:

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