Food > Recipe Directory > Courses/Meal Type > Dessert > Toasted Coconut Cheesecake
Toasted Coconut Cheesecake Recipe
Toasted Coconut Cheesecake
Ingredients
- Crust:
- 1-¼ cup (300 mL) graham wafer crumbs
- 2 tbsp (30 mL) granulated sugar
- 3 tbsp (45 mL) butter, melted
- Cheesecake:
- ½ cup (125 mL) unsweetened shredded coconut
- 1 lb (500 g) brick-style cream cheese
- ¾ cup (175 mL) sour cream
- ¾ cup (175 mL) granulated sugar
- 4 egg, beaten
- 1 tsp (5 mL) vanilla
- ¼ cup (50 mL) coconut milk
- 1 mango, diced
Preparation
Crust: Preheat oven to 300F (150C). Mix graham crumbs with sugar and butter until well combined. Pat into a 10-in (3L) springform pan lined with parchment paper. Bake for 5 minutes.
Filling: Toast coconut on a baking sheet in a 300F (150C) oven for 5 minutes or until golden. Reserve. Blend cream cheese with sour cream until smooth. Add sugar and blend well. Beat and add eggs, vanilla, coconut milk and reserved coconut.
Blend until well-combined. Spread cream cheese mixture evenly into prepared pan. Bake for 60 minutes or until set. Remove from oven. Cool to room temperature and place in refrigerator. Chill for at least one hour.
Remove ring from pan and slide cake onto a platter. Garnish with mango.
Makes 8 servings.
- Serving(s)
- 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 536 |
| Fat (total) | 38 g |
| Carbohydrate | 41 g |
| Protein | 10 g |
| Fibre | 1 g |
| Sodium | 336 mg |
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