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
