Coconut Cheesecake
Ingredients:
For the crust:
- 1 1/2 cups graham cracker flour (crushed to 1 1/2 cups)
- 1/2 cup sugar
- 6 tablespoons butter, melted
For the filling:
- cream 4 cup cheese (softened)
- 1 tablespoon vanilla extract
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup milk (I used unsweetened coconut milk)
- 1/4 cup sour cream
For the frosting:
- 3/4 cup coconut (canned)
- 3 tablespoons powdered sugar
- 1/2 cup cream cheese, softened
- 1/2 cup toasted coconut flakes
Coconut Cheesecake
Directions:
- Preheat oven to 180° Start this lovely creation by setting it to C/350°F to preheat and set the stage for the magic to happen.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until you get a viscous, sandy mixture. Pour this delicious concoction into a 9-inch pie pan and gently press down to form an attractive dough.
- Place the cream cheese in the center of another mixing bowl. Beat for 3-4 minutes until smooth and creamy.
- Add the vanilla extract and sugar to the cream cheese and continue mixing until it puffs up like a cloud in the sky.
- Add eggs one at a time and mix well with cream cheese.
- Add milk and sour cream and mix everything until you get a smooth and harmonious filling.
- Now let’s complete the cheesecake magic! Pour the lovely filling into the graham cracker crust and gently smooth the surface, like waves gently caressing the shore.
- Bake this piece in the oven for about 90 minutes, until the top of the cheesecake is a nice golden brown.
- As soon as you remove your masterpiece from the oven, let it cool completely and then place it in the refrigerator for at least 4 hours. This time, the flavors meld together to create the perfect cheesecake.