Coconut Cream Cheesecake

Total Time: 2 hrs 50 mins Preparation Time: 45 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 12
• 2/3 cup all-purpose flour
• 4 teaspoons sugar
• 2 egg yolks, room temperature
• 1/2 teaspoon almond extract
• 2 teaspoons fresh lemon juice
• 1/4 cup cream of coconut
• toasted coconut
• 5 tablespoons butter, chilled
• 1 teaspoon butter, chilled
• 20 ounces cream cheese, room temperature
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 2 1/2 tablespoons coconut liqueur, your favorite
• 1/2 teaspoon vanilla
• 1 cup sour cream
• 1/2 teaspoon coconut liqueur, your favorite
• 2 1/2 cups fresh coconut, grated
• 1 cup whipping cream

Recipe

• 1 puree 2 1/2 cups fresh coconut with hot whipping cream -- set aside.
• 2 preheat oven to 325* -- butter the bottom of a 10" springform pan.blend flour, sugar and butter till mixture begins to gather together -- press evenly into bottom of prepared pan.
• 3 bake till golden.about 25 minutes.
• 4 cool on rack while doing filling;.
• 5 filling:.
• 6 use mixer on low beat cream cheese with sugar till blended.mix in cooled coconut mixture.
• 7 blend in egg and egg yolks, one at a time, mix in 2 1/2 tbls coconut liquer.lemon juice, vanilla and almond extract, pour into prepared crust --
• 8 return to oven and bake till sides of cake are dry and center do not shake (1 hour).
• 9 let cool 35 minutes on rack.
• 10 mix sour cream, cream of coconut and remaining coconut liquer, spread on cake.
• 11 bake 10 minutes to set topping.
• 12 cool on rack -- chill 4 hours.
• 13 sprinkle chopped coconut around edges.