Coconut Cheesecake

Total Time: 25 hrs 15 mins Preparation Time: 24 hrs Cook Time: 1 hr 15 mins

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 cups sweetened coconut, shredded and toasted (see bag for instructions)
• 1/3 cup unsalted butter, melted
• 1 tablespoon fresh lemon juice
• 2 lbs cream cheese, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 1 (15 ounce) can coco lopez (sweet cream of coconut)
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1 lemon, juiced and zested

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
• 3 bring 4 cups of water to a boil.
• 4 get out your roasting pan.
• 5 mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
• 6 place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. you want to go up the sides about an inch. place in the fridge while making the filling.
• 7 beat the cream cheese and sugar in a large bowl until well blended.
• 8 add the eggs, one at a time, beating well after each addition.
• 9 add the coco lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
• 10 remove the spring form pan/crust from the fridge and pour the filling onto the crust.
• 11 place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
• 12 bake until puffed, about 1 hour and 25 minutes.
• 13 remove from the oven and cool completely.
• 14 cover and refrigerate overnight.
• 15 to serve, cut around the side of the pan to loosen and spring it free!
• 16 sprinkle the remaining coconut over the top and press around the sides.
• 17 enjoy!