Ingredients for Mmmm Smooth Creamy Coconut Cheesecake
- All Purpose Flour
- ¼ teaspoon salt (for crust)
- ½ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Unsalted Butter
- Egg Yolk
- Vanilla Extract
- Egg White
- 3 (8 ounce) packages cream cheese, softened
- Coco Lopez
- Vanilla
- 4 large eggs
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How to Make Mmmm Smooth Creamy Coconut Cheesecake
- Preheat oven to 325°F (160°C).
- Make the shortbread crust: Combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch springform pan. Bake for 15-20 minutes, or until lightly golden.
- While the crust is baking, prepare the filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in coconut extract and coconut cream.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 110 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 24 hours before serving. For the best flavor, let it sit for 48 hours.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
93g
Fat
168g
Carbs
11g
