Talk Of The Town

Actions

Susan Eckles' Coconut Cream Cheesecake

Posted: 12:06 PM, Mar 11, 2019
Updated: 2019-03-11 17:06:04Z

Susan Eckles made Coconut Cream Cheesecake from her new cookbook. (see recipe below). Look for Susan’s Cheesecakes by Susan Eckles wherever you buy your books,or order online here:
https://www.amazon.com/Susans-Cheesecakes-Susan-Eckles/dp/0578213427/ref=sr_1_fkmrnull_1?crid=30HNWPAYQFKV&keywords=susans+cheesecake+cookbook&qid=1552075523&s=gateway&sprefix=susans%2Caps%2C169&sr=8-1-fkmrnull

Susan’s Coconut Cream Cheesecake

Crust

2 cups graham cracker crumbs

½ cup sugar

½ cup finely chopped dried coconut

1 stick butter melted

  • Combine all dry ingredients in a bowl
  • Pour melted butter over dry ingredients
  • Mix together until all ingredients are combined
  • Using your hands, press mixture evenly into the bottom of a 10 inch spring form pan
  • Place spring form pan on top of a cookie sheet or pizza pan - this will prevent butter from dripping onto your oven
  • Set aside

Batter

3 – 8 ounces packages cream cheese

2 cups sour cream

1 – 14 ounce can sweetened condensed milk

1 tablespoon vanilla extract

1 teaspoon coconut extract

½ cup finely chopped dried coconut

4 large eggs

  • Preheat oven to 350 degrees
  • Using a food processor (regular blade) that holds at least 10 cups place all ingredients EXCEPT dried coconut and eggs into the food processor
  • Process on high for about 1-2 minutes
  • Start adding the eggs one at a time while you are still processing mixture
  • Please know that to achieve best results, you will need to stop processing, remove top of machine, and using a spatula, scrape down the sides of the container and check for lumps
  • Continue to process mixture until it is smooth and free of lumps
  • Once you are lump free, add the dried coconut and process just until combined – do not over process
  • Pour batter on top of crust
  • Bake for about 1 hour or until you notice that the edges of the cake have risen slightly and are golden brown
  • Remove pan from oven and let sit until it is room temperature (about 1 ½ - 2 hours)
  • Then place in refrigerator while still in spring form pan for several hours or overnight


Topping – Chantilly Cream

4 ounces cream cheese

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

  • Put cream cheese, powdered sugar and vanilla extract in a 1 quart mixing bowl
  • Using a hand mixer, whip on high until smooth
  • Add heavy whipping cream and whip on high until stiff peaks form

To Serve

½ cup toasted dried coconut

  • Remove cheesecake from spring form pan and transfer to platter (see instructions on page xx)
  • Spread Chantilly Cream evenly on top of cake
  • Sprinkle the top with the toasted coconut