Toasted Coconut Cheesecake

Course : Cheesecakes
Serves: 16
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1 crust pecan graham crust
1 1/2 pounds cream cheese
3/4 cup sugar
1 teaspoon cornstarch
3 large egg
1 teaspoon coconut extract
1 cup coconut milk
4 teaspoons lemon juice

Preparation / Directions:

1. prepare pecan graham crust. 2. spray a 10" springform pan with unflavored nonstick spray. 3. spread crumbs all around bottom and press well, pushing crumbs approximately 1" up the sides of the pan 1/4-1/2 inch thick throughout. 4. in a large bowl, begin mixing cream cheese with a blender on medium speed. 5. slowly add sugar and corn starch to cream cheese. mix together well until sugar has dissolved. 6. add eggs one at a time mixing well after each addition. 7. add coconut extract, coconut milk and lemon juice. 8. continue mixing for at least 3-5 minutes. 9. pour cheesecake batter into prepared crust. 10. bake in 350ø oven 15 minutes. 11. turn oven down to 275ø and bake for approximately 30 minutes more. 12. turn off oven. 13. crack oven door open to first notch and let cheese cake cook an additional 30 minutes in turned off oven. 14. remove from oven, chill and serve. optional: top cheesecake with lightly sweetened sour cream and toasted coconut.


Nutritional Information:

233 Calories (kcal); 19g Total Fat; (72% calories from fat); 5g Protein; 12g Carbohydrate; 82mg Cholesterol; 139mg Sodium

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